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Grilled Rosemary Chicken Salad
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Grilled Rosemary Chicken Salad
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Preparation
CCP: Wash hands. Gather and assemble all ingredients and utensils. Wash hands and put on clean gloves.
Mix together onions, fresh rosemary and parsley, garlic powder and oil.
Add chicken strips to herb mixture. Mix well, cover and refrigerate for at least one hour, but can be left to marinate overnight.
Mix lettuce, cucumbers, garbanzo beans and green beans together in a large bowl.
Portion 1 cup of salad mix into individual clear bowls/hoagie containers.
Place 4 oz. of the herbed chicken mixture on top of the salad mix.
Place one tomato in center of salad to garnish.
Cut into 4 triangles – Add to salad container.
Place 2 individual portions on each salad. Cover containers. Keep refrigerated at 40?F.
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Ingredients
Makes 30
7 lbs. 8 oz. Chicken breast, precooked, grilled, defrosted
8 oz. Red onions, chopped
2 oz. Rosemary, fresh, chopped
2 oz. Flat-leaf parsley, fresh, chopped
1 Tbs. Garlic powder
4 oz. Olive or canola oil
6 lbs. Romaine Lettuce, chopped
1 lb. 8 oz. Cucumbers, halved, peeled, seeded, diced
1 lb. 4 oz. Garbanzo beans, canned, drained and rinsed
1 lb. 4 oz. Green beans, frozen, cut, parcooked
30 Grape or cherry tomatoes
3 lbs. 12 oz. Whole grain pita/flat bread
2 lbs. 12 oz. Low-fat Italian dressing, portion cups (.5 oz.)