Salads

Chicken and Bean Salad

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Chicken and Bean Salad

Prep Time30 minutes
Total Time30 minutes
Course : Salad
Servings : 25 Portions
Calories : 200kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Whisk
  • Spatula
  • Cheese Grater
  • Mixing Bowl or Pan

Ingredients 

  • 1.5 kg Chicken cooked, diced
  • 300 gm Beans mixed, canned
  • 200 gm Onions fresh, diced
  • 100 gm Carrots fresh, shredded
  • 200 gm Cucumber fresh, peeled, diced
  • 150 gm Roma Tomatoes fresh, diced
  • 60 ml Olive Oil extra virgin
  • 300 gm Feta Cheese crumbled

Instructions

  • Thaw diced chicken and set aside to cool.
  • Peel onions, carrots and cucumbers. Dice onions and cucumbers. Using a cheese grater, grate carrots using the medium hole setting.
  • Combine olive oil, balsamic vinegar and oregano.
  • In a large bowl, combine all ingredients except the olive oil balsamic vinegar and oregano.
  • Add olive oil, balsamic vinegar and oregano mixture to the vegetables prior to service. Serve Cold.
  • Bulk: Portion into service dishes or leave in bulk for dining room service.
    Cold Plating: plate alone or as a side dish. Place on the cold side of the tray prior to service.
  • Garnish: Watercress or parsley sprig
    Food Accompany: Pita or rustic breads

Notes