Seared Chicken Tender Salad
Flavors / Smokes Used
Flavor / Smoke | Usage Rate | Description |
---|---|---|
Nat Seared Chicken Type RA13008 | 0.50% | Adds a savory, pan seared chicken flavor. |
Ingredients
Ingredient | OZ. | LBS. | GRAMS | % WEIGHT |
---|---|---|---|---|
Olive Oil | 5.21 | 0.33 | 147.70 | 14.77 |
Apple Cider Vinegar | 2.22 | 0.14 | 62.80 | 6.28 |
Thyme, leaves, dry | 0.02 | 0.00 | 0.70 | 0.07 |
Soy Sauce | 0.26 | 0.02 | 7.40 | 0.74 |
Sugar | 0.21 | 0.01 | 5.90 | 0.59 |
Shallots, minced | 0.65 | 0.04 | 18.40 | 1.84 |
Chicken Tenders | 13.03 | 0.81 | 369.30 | 36.93 |
Asparagus, blanched, chilled | 2.60 | 0.16 | 73.80 | 7.38 |
Beets, roasted, chilled | 2.60 | 0.16 | 73.80 | 7.38 |
Spinach, baby | 6.52 | 0.41 | 184.80 | 18.48 |
Pistaccio Nuts, chopped | 1.95 | 0.12 | 55.40 | 5.54 |
TOTALS | 35.27 | 2.2 | 1000 | 100% |
Preparation
- Make a dressing by blending together the olive oil, apple cider vinegar, thyme, soy sauce, sugar and shallots.
- Add the Red Arrow product and mix.
- Use half of the dressing to marinate the chicken for 1 hour. Reserve the rest of the dressing.
- Remove the chicken from the marinade and sauté over medium heat for 5 – 10 minutes or until the internal temperature reaches 165°F. Discard the marinade.
- Toss the remaining ingredients with the left over dressing and top with the chicken.
