Maple Leaf Foodservice

Bruschetta Chicken Salad

Featured Maple Leaf Product: Seasoned Chicken Pieces (Kebob) (64312)


Chicken Pieces, Kebob, Seasoned 2 Kg 4.4 Lbs
Tomatoes, Fresh, Roma, Diced 1.5 Kg 3.3 Lbs
Green Peppers, Fresh, Thinly Sliced 150 g 5.3 oz
Onions, Bermuda, Diced 75 g 2.6 oz
Basil, Fresh, Chopped 5 g 0.2 oz
Balsamic Vinegar 25 mL 0.9 Fl oz
Olive Oil, Extra Virgin 50 mL 1.7 Fl oz
White Pepper 2 mL 0.5 tsp
Salt 2 mL 0.5 tsp
Lettuce, Romaine, Chopped 3.13 L 13.2 cups
Parmesan Cheese 150 g 5.3 oz


  • 1. Pre-heat oven to 350 F/175 C. Spread chicken kebob pieces over a well-greased baking sheet and place into the oven for 5-7 minutes to warm through.
  • 2. Turn over once so that a crust does not form on the chicken but ensure is reaches 160 F/ 70 C. Remove from the oven and let cool.
  • 3. In a large bowl, combine the tomatoes, green peppers, Bermuda onion, basil, vinegar, oil, pepper and salt. Toss gently to combine.
  • 4. Spread out a bed of chopped or shredded romaine lettuce on a plate. Add a generous serving of the bruscheta mix over the lettuce. Finish with chicken pieces over the top and grated parmesan cheese as a garnish.
Sign up for The Dish News