Maple Glazed Chicken Salad
By Betsy S. from Hollidaysburg Area School District, Hollidaysburg, Pennsylvania.
Description
An entrée salad with maple glazed chicken breast, sweet dried cranberries, walnuts, sweet potato fries, served atop a crisp Italian blend of lettuce with red wine vinaigrette dressing.
Nutrition Facts
Serving size: 2 Cups
| Calories | 445 |
| From Fat | 27% |
| From Saturated Fat | 3% |
| From Sugar | 0% |
| Sodium | 486mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Boneless Skinless Chicken Breast | 6 each/24 oz | 50 each/200 oz |
| Sweet Potato Fries (MCFO4566) | 3 C/15 oz | 50 C/125 oz |
| Table Syrup | 2 T/1.6 oz | 1 C/13.3 oz |
| Water | 1 T/0.5 oz | 8.3 T/4.1 oz |
| Italian Lettuce Blend | 12 C/20 oz | 100 C/166 oz |
| Walnuts | 3/4 C/3 oz | 6 1/4 C/24 oz |
| Dried Sweet Cranberries | 1 1/2 C/6 oz | 12 1/2 C/50 oz |
| Red Wine Vinaigrette (Fat Free) | 3/4 C/6 oz | 6 1/4 C/50 oz |
Preparation
Combine the Table Syrup and Water, then Wisk
From frozen, place the chicken breast filets on a lined (non-stick) sheet pan (17 ¾ x 25 ¾). Using a pastry brush, lightly cover the chicken with the table syrup and water mixture. Place the trays of chicken in a pre-heated, 350 °F convection oven for approximately 16-20 minutes. The internal temperature of the chicken should be greater than or equal to 165°F. When fully cooked, remove the chicken from the oven and dice.
- Spread frozen Sweet Potato Fries evenly on a sheet pan (17 ¾ x 25 ¾). Bake in a preheated 425°F convection oven for 5-8 minutes, turning once for best results.
- Place “ready to eat” lettuce in a Large Hotel Pan (12 ¾ x 10 ¾) and place it on the serving line. Each student entrée salad should begin with 2 Cups of lettuce.
- Place 3 oz of diced chicken and ½ cup sweet potato fries over lettuce
- Top with ¼ Cup of Dried Cranberries and 1/8 Cup of walnuts to the lettuce. In case of allergies, you may pre-portion the walnuts in cups with lids.
- Serve with 2 Tablespoons of dressing.
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