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Antipasto Salad with Halal Chicken Recipe

Ingredients

  • 25-30 lb.
    Stock Yards Diced Halal Chicken
  • 1.5 c
    Cooking Oil
  • 4 c
    Dry White Wine
  • 2 qt.
    Rykoff Sexton Extra Virgin Olive Oil
  • 1 qt.
    Rykoff Sexton Meyer Lemon Juice Blend
  • 19 oz.
    Monarch Garlic Romano Seasoning
  • 8 lb.
    Rykoff Sexton Roasted Tomatoes, chopped
  • 5 lb.
    Rykoff Sexton Greek Antipasto Olive Mix, chopped
  • 1 case
    Cross Valley Farms Spring Mix
  • 6.75 lb.
    Metro Deli Genoa Salami, sliced
  • -
    Kosher Salt and Black Pepper

PREPARATION

  1. Sear seasoned chicken in batches until browned and cooked through. 
  2. Deglaze pan with white wine; reduce briefly and pour over chicken. Chill. 
  3. Whisk olive oil, lemon juice and Garlic Romano seasoning to create vinaigrette. 
  4. Toss spring mix lightly with vinaigrette. 
  5. Top greens with salami, roasted tomatoes, antipasto olives and seared chicken. 
  6. Finish with balsamic glaze and serve. 

By US Foods® Culinary Team 

Yield: 300 appetizer tasting portions