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Spicy Asian Pulled Chicken Salad

Spicy Asian Pulled Chicken Salad
 
Yield:
about 5-1/2 gal. or 36 servings, 2-1/2 cups each

Ingredients

Ingredients Weights Measures
Pulled Chicken
garlic powder 1 oz. 3 Tbsp.
ground black pepper - 3 Tbsp.
paprika - 3 Tbsp.
ground red pepper (cayenne) - 3 Tbsp.
GREY POUPON Classic Dijon Mustard 19 oz. 1 cup + 2 Tbsp.
boneless skinless chicken breasts (1/4 lb. each) 9 lb. 36 each
Asian Salad Dressing
peanut oil 11 oz. 1-1/3 cups
soy sauce 5-1/2 oz. 2/3 cup
lime juice 5-1/2 oz. 2/3 cup
red wine vinegar 4 oz. 1/2 cup
pickled ginger, chopped 3-1/2 oz. 1/2 cup
honey 4 oz. 6 Tbsp.
GREY POUPON Classic Dijon Mustard 3 oz. 1/4 cup
sesame oil 1-1/2 oz. 3 Tbsp.
garlic, minced - 1 tsp.
shallots, minced - 1 tsp.
salt and pepper - to taste
Salad
Spring lettuce mix 1 lb. + 12 oz. 3-1/2 gal.
napa cabbage, thinly sliced 4 lb. + 8 oz. 2-1/4 gal.
carrots, shaved 2 lb. + 14 oz. 1 gal. + 2 cups
red onions, julienned 1 lb. + 12 oz. 2-1/4 qt.
red peppers, julienned 1 lb. + 8 oz. 1-1/2 qt.
won ton wrappers, cut into strips, fried 8 oz. 2-1/4 qt.
green onions, chopped 9 oz. 2-1/4 cups
sesame seed, toasted - 1-1/2 Tbsp.

Directions

PULLED Chicken: Mix seasonings; set aside. Coat chicken with mustard; place in parchment-lined full-sheet pans. Sprinkle with seasoning mixture.

BAKE in 350ºF-convection oven 10 to 12 min. or until done (165ºF). Cool completely.

SHRED chicken with fork or fingers; set aside.

ASIAN Salad Dressing: Whisk all ingredients until well blended. Refrigerate until ready to use.

FOR each serving: Toss 1-1/2 cups lettuce mix and 1 cup cabbage with 1/2 cup each carrots and Pulled Chicken, 1/4 cup red onions and about 2 Tbsp. red peppers. Add 2 Tbsp. of the Asian Salad Dressing; toss to coat. Top with 1/4 cup won ton strips, 1 Tbsp. green onions and 1/8 tsp. sesame seed.

Kraft Kitchens Tips

Make Ahead
Asian Salad Dressing can be prepared ahead of time. Refrigerate up to 48 hours before whisking and using as directed
K:57040v01:113995
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