Thai Chicken Salad

Serves  53

Nutritional Analysis Per Serving

Calories  300 Dietary Fiber  13g
Total Fat 10g Sugars  14g
Saturated Fat 2.5g Protein  31g
Cholesterol  65mg Vitamin A 100%
Total Carbohydrate 26g Vitamin C 230%
Sodium  440mg Calcium  10%
Iron 40%
 

Amount:

Ingredients:

53

 Chicken Breast, (boneless, skinless)
1 Cup Sesame Oil
2 Quart Water
4 Oz. Low Sodium Chicken Base
1 1/4 cups Lite Soy Sauce
1/4 cup  Cornstarch
2 Tbsp. Fresh Gingerroot, grated
3/4 cup & 2 Tbsp. Corn Syrup Lite
1 1/2 Tbsp. Garlic, chopped
1 Cup Brown Sugar
Dash Cayenne Pepper
7 #  Sliced Fresh Mushrooms

Recipe Directions:

  1. Combine all above ingredients (except Chicken & Mushrooms) in a kettle and mix well with a wire whip.  Bring to a boil.  Reduce heat.  Simmer 1 to 2 minutes.  Stir occasionally until thickened.  Place chicken breasts in baking pans sprayed with Pam.  Top with fresh sliced mushrooms.  Pour sauce over chicken.  Bake at 350 degrees until internal temperature of chicken reaches 165 degrees.  Keep hot for service.  

 

Amount:

Ingredients:

11#

 Fresh Spinach Leaves
3 flats Sliced Fresh Strawberries
1/2 gallon Sliced Red Onion Rings

Recipe Directions:

  1. For each salad, serve:

                       1 chicken breast in sauce with mushrooms

                       2 black spoodles fresh spinach leaves

                       #316 scoop fresh strawberries

                       2 Tbsp. Red Onion Rings