| Recipe Yield: 20 Servings
Your guests will welcome this salad and will definitely come back for more!
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Ingredients: |
|
20 pieces |
Chicken - boneless, skinless breast, 5 oz. wt. portion |
|
10 lbs. |
Short pasta - cooked and cooled |
|
10 oz. wt. |
Red onion - 1/4 inch dice |
|
20 oz. wt. |
Prosciutto - 1/2 inch dice ( or substitute with bacon or pancetta) |
|
2 1/2 lbs. |
Green beans - blanched and cooled |
|
1 1/4 lbs. |
Roasted red pepper - julienne cut |
|
5 oz. wt. |
Parmesan cheese - shredded |
|
1 1/4 qts. |
Hidden Valley Balsamic Vinaigrette |
|
20 each |
Basil - fresh whole sprig |
Instructions:
- For one order, grill 5 oz. wt. of chicken, cool and dice into 1/2 inch pieces.
- In a medium sized stainless steel mixing bowl combine chicken with 8 oz. wt. of bowtie pasta, 1/2 oz. wt. of onion, 2 oz. wt. of green beans, 1 oz. wt. of roasted red pepper and 2 fl. oz. of Balsamic Vinaigrette.
- Transfer mixture to a chilled serving bowl and top with 1/4 oz. wt. of parmesan cheese and 1 oz. wt. of diced prosciutto or bacon.
- Garnish with fresh basil sprig.
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