YIELD: 24 servings 41/2 lbs. cooked and frozen chicken breast fajita strips 18 cups cooked and chilled longgrain and wild rice blend (prepared without enclosed seasoning packet) 4 cups green onions, 1-in. bias-sliced 3 cups green bell peppers, julienned 3 cups red bell peppers, julienned 3/4 cup slivered almonds, toasted 1/3 cup fresh parsley, minced 11/2 cups soy sauce 11/2 cups rice wine vinegar 1 cup sesame oil 3/4 tsp. crushed, dried red pepper flakes 48 cups baby field greens 24 each ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.