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Cran-Chicken and Rice Salad

Food Management
Tue, 2011-03-15 12:00
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Cran-Chicken and Rice Salad
Brakebush

Source:
Brakebush

Source: Brakebush

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Recipe Yield: 10 lbs.

Ingredients & Directions
5 lb.
.5 lb.
2.5 lb.
1 lb.
1 lb.
0.5 lb.
0.5 lb.
0.5 lb.
4 cups		 5213 Tuscan Style Chicken Breast Strips
Long grain brown rice (cooked)
Wild rice (cooked)
Sweetened dried cranberries
Mushrooms fresh (sliced)
Pepperoni turkey pillowpak (sliced)
Spinach (fresh, baby)
Green onion (green top only sliced)
Low-fat zesty Italian dressing

Method

1. Heat chicken to specifications per instructions - 165 degrees F for at least 15 seconds

2. In a chilled stainless bowl mix all ingredients and coat tossing gently with dressing

3. Finish by seasoning with salt and pepper to taste

4. Cover, label, date and refrigerate at 41/45 degrees F or below before serving

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