| Ingredient |
Quantity |
Method |
|
|
|
Cover the chicken breast pieces completely and slack in the cooler between 32° and 36°F prior to use.
|
|
Italian Herb Char-grilled Chicken - (Approximate Yield: 48 oz. 12 each 4 oz. portions)
|
|
Italian Herb Char-grilled Chicken
1. Coat the chicken breast pieces evenly with olive oil and season with the Italian herb seasoning.
2. Cook on a preheated open-flame grill set to medium-high heat for 3 to 5 minutes on each side or until the internal temperature reaches 165°F. Transfer to another container. Cover and hold hot above 135°F. |
Lemon and Olive Oil Vinaigrette - (Approximate Yield: 20 oz., 12 each 1 1/2 oz. portions)
|
|
Lemon juice fresh
|
6 oz |
|
|
Dijon mustard
|
1 tbsp |
|
|
Garlic fresh minced
|
1 tbsp |
|
|
Lemon zest fresh grated
|
2 tsps |
|
|
Garlic pepper seasoning commercially prepared McCormick
|
2 tsps |
|
|
Light olive oil
|
14 oz |
|
|
Lemon and Olive Oil Vinaigrette
1. Combine the lemon juice, Dijon mustard, garlic, lemon zest, and garlic pepper seasoning in a bowl; whisk to blend. Slowly add olive oil in a steady stream and whisk until emulsified. Transfer to another container. Cover and hold at or below 40°F. |
Roasted Cauliflower - (Approximate Yield: 18 oz., 12 each 1 1/2 oz. portions)
|
|
Cauliflower fresh cut into florets
|
1-1/2 lbs |
|
|
Light olive oil
|
6 oz |
|
|
Kosher salt
|
1-1/2 tsps |
|
|
Black pepper coarse ground
|
1 tsp |
|
|
Roasted Cauliflower
Combine the cauliflower, olive oil, kosher salt, and black pepper in a bowl; toss to evenly coat. Transfer to a parchment-lined sheet pan and roast ina preheated convection oven at 400°F for 10 to 12 minutes or until tender and golden brown. Transfer to another container. Cover and hold hot above 135°F. |
To Assemble
|
|
Romaine lettuce fresh chopped 1 2 3 4
|
2-1/2 lbs |
|
|
Feta cheese crumbled
|
9 oz |
|
|
|
12 oz |
|
|
Marinated artichoke hearts quartered commercially prepared
|
12 oz |
|
|
Kalamata olives pitted
|
12 oz |
|
|
Pine nuts toasted
|
3 oz |
|
|
To Assemble a Single Serving
1. Combine 3 1/4 ounces of romaine lettuce in a bowl with 3/4 ounce of feta cheese, 1 ounce of roasted red peppers, and 1 1/2 ounces of lemon and olive oil vinaigrette (see recipe); toss to blend.
2. Arrange the dressed salad on a plate and top with 1 ounce of marinated artichoke hearts, 1 ounce of kalamata olives, and 1 1/2 ounces of roasted cauliflower (see recipe).
3. Slice 4 ounces of Italian herb char-grilled chicken breast (see recipe), shingle over the salad, and sprinkle with 1/4 ounce of the pine nuts. |
|
Serving size: 14 1/4 ounces
|
|
Build-at-a-Glance
3 1/4 oz. Romaine lettuce
3/4 oz. Feta cheese
1 oz. Roasted peppers
1 1/2 oz. Lemon and olive oil vinaigrette
1 oz. Artichoke hearts
1 oz. Kalamata olives
1 1/2 oz. Roasted cauliflower
4 oz. Italian herb char-grilled chicken
1/4 oz. Pine nuts |
|
*Minimally processed; no artificial ingredients
|
|
|
|
Nutrition Facts
-
Serving Size:
(404g)
- Servings Per Container:
- Amount Per Serving
- Calories
750
Calories from Fat
590
% Daily Value*
-
105%
Total Fat
68g
-
25
%Cholesterol
75
mg
-
58
%Sodium
1390
mg
-
5
%Total Carbohydrate
15
-
Vitamin C
90
%Vitamin A
120
%
Iron
15
%Calcium
15
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.