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 green onion brushes (for garnish)
- Thaw chicken breast strips in refrigerator. Combine chicken with cooked rice, sliced green onions, bell peppers, almonds and parsley; toss well.
- In a separate bowl, combine soy sauce, rice wine vinegar, sesame oil and crushed red pepper; mix thoroughly. Pour over chicken mixture and toss well. Cover and chill to hold.
- PER SERVING: Portion 2 cups salad greens on plate or in take-out container.Top with 11/2 cups chicken mixture. Garnish with 1 green onion brush; serve with toasted garlic bread and chilled fruit.
Recipe and photo from Tyson Foods, Inc.