Teriyaki Chicken and Fruit Salad

June 1, 2002

YIELD: 24 servings

24 ready-to-cook, Tyson frozen teriyaki chicken breast filets,5-oz. ea.
24 cups chopped Romaine lettuce
24 cups fresh spinach, stemmed and torn
8 cups canned, sliced water chestnuts, drained
6 cups chopped celery
24 wonton wrappers
6 cups canned mandarin orange
segments, drained
3 cups crumbled crisp bacon
3 cups toasted sliced almonds
8 cups prepared poppy seed salad dressing
48 canned mandarin orange segments, drained
24 strawberry fans

1. Char-grill chicken breast filets over high heat 5 to 6 minutes on each side or until chicken is no longer pink. Keep warm above 140ºF.
2. Combine lettuce, spinach, water chestnuts and celery in a bowl and toss well. Cover and chill to hold.
3. Cut wonton wrappers into 1⁄2-in. wide strips. Deep-fry at 350ºF for 30 to 45 seconds or until golden brown. Remove from fryer and drain. Keep warm.
4. To assemble each serving: Portion 2-1⁄2 cups lettuce mixture in bowl. Add 1⁄4 cup mandarin oranges, 2 Tbsps. bacon crumbles, 2 Tbsps. almonds, and 1⁄3 cup commercially prepared dressing. Toss well and transfer to plate. Slice 1 chicken breast filet into strips and arrange over salad. Garnish salad with 2 additional orange segments, 1 strawberry fan, and 7 wonton strips.

Recipe submitted to FM by Sherri Nordstrom Driscoll, MBA, LRD, formerly director of Food & Nutrition Services at Dakota Heartland Health System, Fargo, ND.