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Citrus Chicken Salad

1 Min Read
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FM Staff

Yield: 24 servings

Dressing:
3 /4 cup orange marmalade
1 1 /2 cups water
1 /4 cup, 2 Tbsps. rice wine vinegar
1 /4 cup, 2 Tbsps. lemon juice
2 Tbsps., 1 1 /4 tsps. mustard
1 /4 cup, 2 Tbsps. olive oil

4 lbs., 8 oz. chicken breast

7 lbs., 14 oz. romaine lettuce
4 tomatoes, wedged
1 lb., 8 oz. water chestnuts
1 lb., 2 oz. carrots, shredded
6 oz. green onions, sliced

  1. FOR THE DRESSING: Combine all ingredients; whisk slowly and chill for service.

  2. FOR THE SALAD: Spray pan with pan spray. Cook chicken until 165°F and juices run clear.

  3. Cover and let cool.

  4. FOR EACH SERVING: In a bowl, combine 1 1 /2 oz. of dressing, a 4 oz. spoodle of chicken, 8 oz. spoodle of romaine, two tomato wedges, 2 oz. spoodle of water chestnuts, 2 oz .spoodle of carrots and 2 Tbsps. of green onions.

  5. Toss to coat and combine. Place salad in container and serve.

Recipe submitted by Vanessa Blake, food service director, Ramapo Indian Hills School, N.J. (Aramark)

Read more about:

Aramark

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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