Harvest Chicken Salad Prep
| Shelf Life: | 3 days |
| Portion/Serving: | 17 oz. |
| Revision Date: | Mar 1, 2013 |
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Notes
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Ingredients
| 8 | oz. | Chicken Breast, grilled, dice, 1/2 inch |
| 2 | oz. | Herb'n Vinaigrette, sub recipe |
| 1 | oz. | Celery, washed, ends removed, dice, 1/4 inch |
| 1 | oz. | Onion, washed, peeled, dice, 1/4 inch |
| ½ | oz. | Blue Cheese, crumbled |
| 1 | oz. | Apples, Gala, washed, sticker removed, 1/2 inch dice |
| 1 | oz. | Roasted Pecans, sub recipe, rough chopped |
| to taste | Salt, kosher | |
| ½ | oz. | Cranberries, dried |
| 2 | oz. | Mayonnaise, Ken's |
Equipment
- Foodservice gloves
- Mixing bowl
- Chef knife
- Spatula
- Air tight container
Preparation
Wearing foodservice gloves.
1. Combine all ingredients in a mixing bowl and combine well.
2. Transfer salad to an air tight container and place under refrigeration until ready to use.
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