Foster Farms Logo - RGB - No Tagline - W

FOODSERVICE SOLUTIONS

Facebook-f Instagram Pinterest
  • HOME
  • PRODUCTS
    • Commercial Foodservice
    • School Foodservice
  • RESOURCES
    • Downloadable Brochures
    • Wing It Blog
    • Product Resources & Ideas
      • K12 Products & Ideas
      • Corn Dogs
      • Bold Bites
      • Go-StiX
  • HERE TO HELP
  • K-12 RESOURCE CENTER
Menu
  • HOME
  • PRODUCTS
    • Commercial Foodservice
    • School Foodservice
  • RESOURCES
    • Downloadable Brochures
    • Wing It Blog
    • Product Resources & Ideas
      • K12 Products & Ideas
      • Corn Dogs
      • Bold Bites
      • Go-StiX
  • HERE TO HELP
  • K-12 RESOURCE CENTER
NEED CN LABELS?

Honey-Balsamic Power Chicken Salad

Honey-Balsamic Power Chicken Salad

Energy-rich, delicious and packed with protein! This is the power chicken salad your menu needs. This recipe makes four servings (costs are figured on a per-serving basis).

Profit Potential

Menu Price:
$12.95
Turkey Cost:
$1.50
Other Ingredients:
$3.17
Total Costs:
$4.67 (36%)
Gross Profit:
$8.28

Ingredients

CHICKEN

2 lbs.

Boneless skinless chicken breast fillets

MARINADE

1 tsp.
Chopped fresh garlic
2 tsp.
Honey
1 tsp.
Dijon mustard

1/3 cup

1 tsp.

Kosher salt

1 tsp.

Black pepper

1/3 cup

Olive oil

1/2 tsp.

Pepper

SALAD

4 oz.

Romaine hearts, chopped

4 oz.

Fresh baby spinach

1 pint

Cherry tomatoes, sliced into halves

1/4 cup

Slivered almonds, toasted

1 large

Avocado, thinly sliced

Directions

STEP 1
In a medium bowl whisk together the chopped garlic, honey, mustard, vinegar, salt and pepper. Drizzle in the olive oil and whisk again until combined.
STEP 2
Pour half (about ⅓ cup) of the honey balsamic dressing into a large baking dish or zip-top bag. Add the chicken, stir to coat and refrigerate, covered for 30 minutes. Set aside the remaining dressing for the salad.
STEP 3
Heat an outdoor grill or stovetop grill pan to medium heat. Remove the chicken from the marinade, discarding the marinade.
STEP 4
Preheat grill to med-high heat. Add chicken to grill and cook approximately 10-12 minutes per side until internal temperature of thickest part of chicken reaches 165°F. Always use a meat thermometer to determine the temperature. Remove from grill, let rest for 5 minutes, and then slice into thin strips. Cover and set aside.
STEP 5
Toss the romaine and spinach with the remaining ⅓ cup dressing. Divide evenly between 4 plates and top with sliced avocado, halved cherry tomatoes, sliced grilled chicken, and toasted slivered almonds. Serve immediately.

© Foster Farms 2021 | Legal/Privacy

Facebook-f Instagram Pinterest
Extranet