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Berry Chicken Salad

Serving: (Yield: 40 servings)

Ingredients

  • 1 3/4 cups of cider vinegar
  • 1 1/4 cups of red raspberry jam, seedless
  • 1 oz of dijon mustard
  • 2 1/2 cups of olive oil
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 3 1/8 lbs of romaine blend
  • 10 cups of blueberries, raspberries, or strawberries
  • 1 cup of onions, red, raw, sliced
  • 5 lbs of sugar snap peas, raw
  • 5 lbs of chicken, cooked, diced

Steps

  1. Blend vinegar, jam, mustard, olive oil, salt and pepper until well combined. Chill overnight.
  2. Portion into serving bowl in the following order: 1.25 oz Romaine blend 1/4 cup Berries 2 slices Red onion 2-3 Sugar snap peas 2 oz Diced chicken.
  3. Dress with 2 tbsp over top just prior to serving.

Sourced from: Minnesota Schools

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