Bruschetta Chicken Salad - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

188 g / 6.6 oz

Ingredients

	Metric	Imperial
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

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.
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.
In a large bowl, combine the tomatoes, green peppers, Bermuda onion, basil, vinegar, oil, pepper and salt. Toss gently to combine.
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.