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 ...
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