33/4 cups dry chow mein noodles 61/2 lbs. Mandarin oranges (1 #10 can), juice reserved 40 slices bacon, cooked and crumbled 5 tsps. garlic 2 cups hoisin sauce, divided 1/2 cup sesame oil 11/2 cups corn oil 1/2 cup soy sauce 2 cups chicken broth 1/2 cup apricot jam or preserves 61/4 lbs. chicken breast, cooked and diced 6 lbs. Romaine lettuce, shredded 10 lbs. iceberg lettuce, chopped
Portion chow mein noodles into 2-oz. cups.
Drain Mandarin oranges, reserving juice for dressing.
Place 1/8 tsp. garlic in each 2-oz. dressing container.
Mix together 43/4 cup juice from Mandarin oranges, 1 cup hoisin sauce, sesame oil, corn oil and soy sauce. Divide sauce evenly among the dressing cups.
Mix chicken broth, remaining hoisin sauce and apricot jam in large bowl. Add cooked chicken and refrigerate to marinate.
Combine lettuces in mixing bowl. Place equal portions of lettuce in individual salad containers. Place dressing cup at 1 o'clock position; place cup of noodles at 11 o'clock position; sprinkle 1 slice bacon on salad; sprinkle 8 Mandarin orange slices on salad; place 21/2 ozs. chicken between 6 & 7 o'clock positions. Cover with lid and keep in refrigerated cooler for grab and go.
Recipe from Director of Food & Nutrition Services Janet Potts, R.D., L.D., and Cook Miriam Young, St. John Medical Center, Tulsa, OK.
