Food & Drink Cran-Chicken and Rice Salad Mar 15, 2011 Cran-Chicken and Rice Salad Source: Source: BrakebushPrint This Recipe Recipe Yield: 10 lbs. Ingredients & Directions 5 lb. 2.5 lb. 2.5 lb. 1 lb. 1 lb. 0.5 lb. 0.5 lb. 0.5 lb. 4 cups 5213 Tuscan Style Chicken Breast Strips Long grain brown rice (cooked) Wild rice (cooked) Sweetened dried cranberries Mushrooms fresh (sliced) Pepperoni turkey pillowpak (sliced) Spinach (fresh, baby) Green onion (green top only sliced) Low-fat zesty Italian dressing Method 1. Heat chicken to specifications per instructions - 165 degrees F for at least 15 seconds 2. In a chilled stainless bowl mix all ingredients and coat tossing gently with dressing 3. Finish by seasoning with salt and pepper to taste 4. Cover, label, date and refrigerate at 41/45 degrees F or below before serving Table of Contents Garden Hearts® of Romaine with Warm Potato and Sausage Salad Almond and Darjeeling Crusted Arctic Char Orange Emulsion, Black Chinese Rice, Baby Bok Choy Almond Frangipane & Citrus Tart Herbed Almond Gnocchi Hamachi Crudo with Shaved Green Almond, Compressed Watermelon, Almond Milk Foam Hearty Brakebush and Barley Soup Warm Walnut Brakebush Salad Smoked Cheddar, Bacon & Onion Rolls Tuscan Chicken Capelli d’Angelo Grape and Cashew Chicken Salad Shrimp and Chick Pea Fritters Cioppino Flat Iron Steak Salad with Truffeled Potato Chips Jamie's Crab Idaho® Potato Hash Southwest Breakfast Bowl Buffalo Bleu Crab Cruncher Slider Crab and Mango Roll Mango Mojito Pie Whole Grain Rice Pilaf with Cranberries and Pecans Recommended ReadingNew on the Menu: A garden, an oyster, and a figApr 26, 2024New on the menu: Purple challah and smoked redfish dipApr 19, 2024An inside look at the James Beard Awards and creamsicle drinksApr 16, 2024New on the menu: Eggplant ‘shoes’ and Lebanese flatbreadApr 12, 2024 Load More