Citrus Chicken Salad

Yield: 24 servings

Dressing:
³ /4 cup orange marmalade
1 ¹ /2 cups water
¹ /4 cup, 2 Tbsps. rice wine vinegar
¹ /4 cup, 2 Tbsps. lemon juice
2 Tbsps., 1 ¹ /4 tsps. mustard
¹ /4 cup, 2 Tbsps. olive oil

4 lbs., 8 oz. chicken breast

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

1. FOR THE DRESSING: Combine all ingredients; whisk slowly and chill for service.
2. FOR THE SALAD: Spray pan with pan spray. Cook chicken until 165°F and juices run clear.
3. Cover and let cool.
4. 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.
5. 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)