WHO DOESN'T LIKE CHICKEN SALAD? It's familiar, comforting and, frankly, hard to mess up. But beyond the traditional mayonnaise-based, celery-studded version that just about every menu offers, many operators are livening up their chicken (and turkey and duck) salads with such enticing ingredients as Southeast Asian produce, Latin spices, nuts and fruits, pungent dressings—you name it. The new poultry salads are popping up not just in sandwiches and on greens, but in wonton wrappers, on banana ...

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. 

Already registered? here.