HONEY MUSTARD WONTON CHICKEN SALAD

12 portions

HONEY MUSTARD DRESSING
HONEY, 10 oz
MUSTARD, 10 oz


SALAD

ROMAINE, chopped 10 OZ
ICEBERG, chopped 10 OZ
SPRING MIX 2 3/8 OZ
CARROTS, julienne 9 OZ
ZUCCHINI, julienne 9 OZ
PEPPERS RED, julienne 6 OZ
BOK CHOY, julienne 9 OZ
ONIONS RED, julienne 6 OZ
CHICKEN, pan seared, julienne 12 - 4 oz breasts
ORANGES MANDARIN, drained 12 OZ
ALMONDS SLICED, toasted 6 OZ
WONTONS, fried, 1/2" strips 6 OZ

Mix the honey and mustard together for the dressing and keep it refrigerated until use.

1. Combine romaine, iceberg and spring mix to make mixed greens base CCP- Hold refrigerated at 40'F or below for use
2. Place 2 oz mixed greens in appropriate container
3. Arrange ¾ oz carrots, ¾ oz zucchini, 1/2 oz red peppers, 3/4 oz bok choy, and ½ oz red onions and 3 ½ oz chicken breast on top of greens
4. Garnish with 1 oz mandarin orange, ½ oz toasted almonds and ½ oz fried wontons, serve with 2 oz honey mustard
5. HACCP- Hold refrigerated at 40'F or below during service.