Chicken and Bean 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 sprigFood Accompany: Pita or rustic breads
Notes
