Crunchy Chicken Spring Salad - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

340 g/12 oz

Ingredients

	Metric	Imperial
Honey	475 ml	1 3/4 cups
Rice Wine Vinegar	275 ml	1 cup + 1 2/3 Tbsp
Mayonnaise	800 ml	3 cups + 1 2/3 Tbsp
Dijon Mustard	60 ml	1/4 cup
Sesame Oil	10 ml	2 tsp
Chicken Tenders, breaded, fully cooked	2 kg	4 lbs 6 oz
Almond Slices, toasted	560 ml	2 1/4 cups
Romaine Lettuce, cut into 1" pieces	1.5 kg	3 lbs 5 oz
Red Cabbage, fresh, shredded	625 g	1 lb 6 oz
Green Cabbage Coleslaw Mix, fresh, shredded	375 g	13 oz
Carrots, fresh, shredded	375 g	13 oz
English Cucumbers, fresh, diced	1.625 L	6 1/2 cups

Prepare the salad dressing or alternatively may use prepared Kraft Asian Sesame Dressing however will be higher in sodium. Blend together the salad dressing ingredients: honey, rice wine vinegar, mayonnaise, dijon mustard, and sesame oil. Refrigerate until ready to assemble salad. Hold at <40'F/4'C until service.
Preheat convection oven to 350'F/177'C. Place frozen, fully cooked chicken tenders on parchment-lined baking sheet. Bake for ~ 20 minutes; turn after 10 minutes to ensure even browning on all sides. Cook to an internal temperature of 165'F/74'C held for at least 15 seconds. Roughly chop and transfer to insert pan and chill for later step.
Toast sliced almonds in a small skillet over medium heat for 3-4 minutes or until light brown in colour. Set aside for later step.
Prepare romaine lettuce; cut and tear into 1" pieces. Shred red cabbage and carrots; dice english cucumbers.
In a large bowl, prepare salad by combining romaine lettuce, red cabbage, green shredded coleslaw mix, shredded carrots and diced cucumbers. Add cold chopped breaded chicken pieces and sprinkle with toasted almonds.
Toss the salad with the dressing. Portion 340 g/12 oz of prepared salad onto plate; may garnish with chow mein noodles. Serve immediately or cover and chill until service.

May garnish with chow mein noodles and a crusty roll (sides not included in the nutritional information).