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
FOR THE DRESSING: Combine all ingredients; whisk slowly and chill for service.
FOR THE SALAD: Spray pan with pan spray. Cook chicken until 165°F and juices run clear.
Cover and let cool.
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.
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)