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  • Recipe

Chicken Salad with Roasted Vegetables & Pepitas

Chicken Salad with Roasted Vegetables & Pepitas

Ingredients

  • 1 8-oz. pouch
    Patuxent Farms® Portioned All-Natural* Sliced Fire Grilled Chicken Breasts
  • 8 oz.
    Cross Valley Farms® Sunset Blend, Roasted
  • 2 oz.
    Turmeric Tahini Dressing (house-made)
  • 2 T
    Pepitas
  • 1 ea.
    Green Apple or Green Pear
  • 2 c
    Chef’s Line® Kale & Quinoa with Edamame blend

Preparation

Restaurant Prep:

  1. Roast Sunset Blend, season to taste and portion into 8 oz. container.
  2. Prepare turmeric tahini dressing, combining mayonnaise, and tahini (per MPP recipe) and portion in 2 oz. fiber soufflé cup.
  3. Portion 8 oz. Kale & Quinoa Blend in 16 oz. Compostable fiber container.
  4. Place all other ingredients along with pre-portioned items in Tamper Evident Bag. Hold In cooler until pickup.

Assemble at home:

  1. Slice green apple or pear.
  2. Warm chicken slices over medium heat on a griddle or sauté pan for 2-3 minutes.
  3. In a bowl toss kale, quinoa, sunset vegetables and apple or pear with salad dressing.
  4. Divide dressed salad between 2 bowls and garnish each with sliced chicken and pepitas.

Supplies for Meal Kit: 

Monogram® Tamper Evident Bag
Monogram 2" x 4” Tamper Evident Label
Monogram 16-oz. Pulp Folding Container
Monogram Wheat Fiber Soufflé Cup with lid
Sustainable Cutlery Kit

Kit serves 2. 

Click below to download an at-home instructions template for this recipe that you can include in your customers' meal kit orders. Please view this template in "Print Layout" when opening in Word.

*No artificial ingredients. Minimally processed.