Yield: 24 servings Dressing: 3 /4 cup orange marmalade 1 1 /2 cups water1 /4 cup, 2 Tbsps. rice wine vinegar1 /4 cup, 2 Tbsps. lemon juice 2 Tbsps., 1 1 /4 tsps. mustard1 /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 FOR THE DRESSING: Combine all ingredients; whisk slowly and chill for service. FOR THE SALAD: Spray pan with pan spray. Cook ...

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.