240 g/8.5 oz
Featured Maple Leaf Product: Fully Cooked Grilled Diced Chicken Breast 1/2″ (#43848)
|Diced Chicken, 1/2 " ckd, thawed||1.5 kg||3 lbs 5 oz|
|Bacon, ckd, chopped||16 slice||16 slice|
|Tomatoes, fresh, medium, chopped||625 g||1 lb 6 oz|
|Celery, fresh, sliced||400 g||14 oz|
|Mayonnaise||500 mL||2 cups|
|Parsley, dried||30 mL||2 Tbsp|
|Green onions, chopped||90 mL||1/3 cup + 2 tsp|
|Lemon juice||20 mL||4 tsp|
|Worcestershire sauce||15 mL||1 Tbsp|
|Black Pepper, ground||10 mL||2 tsp|
|Avocado, raw, cut into 1/2 " pieces||5 each||5 each|
|Romaine Lettuce, fresh, separated||1.9 kg||4 lbs 3 oz|
- Thaw the cooked diced chicken and the precooked bacon slices under refrigeration at <40'F/4'C.
- Slice or crumble cooked bacon. Place into a bowl along with the diced chicken. Add the chopped tomatoes and celery to the bowl and stir.
- Whisk the mayonnaise, parsley, green onions, lemon juice, worcestershire sauce and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Cover with plastic wrap and allow the flavours to blend at least for 30 minutes. Chill under refrigeration at <40'F/4'C.
- Stir chicken mixture and place #6 scoop of prepared BLT chicken salad on 2 leaves of romaine lettuce. Garnish with slices of avocado on top of the BLT Chicken Salad.
Serve on a bed of lettuce with a crusty bun (sides not included in the nutritional information).
Nutritional Info per 240 g/8.5 oz
|Total Fat||25 g|
|Trans Fats||0.15 g|
|Saturated Fats||3.8 g|
|Total Sugars||2 g|
|Total Dietary Fibre||6 g|
|Vitamin A||354.2 RE|
|Vitamin C||11.2 mg|
|Calories from Protein||26 %|