Deconstructed Cobb Salad - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

315 g/11 oz

Ingredients

	Metric	Imperial
Pulled Chicken, cooked, (1 pkg= 1.135 kg)	1.5 Kg	3.3 lbs
Romaine Lettuce, chopped	750 g	1 lbs 10 oz
Iceberg Lettuce, chopped	635 g	1 lbs 6 oz
Fresh Celery, diced	250 g	9 oz
Cherry tomatoes, cut in half	750 g	1 lbs 10 oz
Whole Hardboiled Egg, peeled & quartered	25 each	25 each
Avocado, diced	6 each	6 each
Cheddar Cheese, shredded	500 g	1 lbs 2 oz
Raspberry Vinaigrette Dressing or dressing of choice	1 L	4 cups

The day before, thaw pulled chicken under refrigeration at <40'F/4'C.
Shred chicken using a fork. Maintain <40'F/4'C until service.
Wash, dry, and chop the romaine and iceberg lettuce. Mix both types of lettuce in a large bowl.
Wash and prepare diced fresh celery and cut cherry tomatoes in half. Cut hardboiled eggs into quarters. Peel avocado and dice.
Prepare deconstructed cobb salad plate. Place lettuce mixture at the bottom of each plate/bowl. Place 60 g shredded chicken in center of salad. Place the following ingredients surrounding the shredded chicken; 30 g cherry tomatoes sliced, 10 g diced celery, 20 g shredded cheddar cheese, 4 egg quarters, 20 g diced avocado. Portion 40 mL of raspberry vinaigrette dressing in a portion cup.
Serve immediately or wrap salad plates. Hold at <40'F/4'C until service.

Serve with dressing of choice and garlic bread or crusty bread (sides not included in the nutritional information).