Ensalada de Pollo
Roasted chicken salad, mixed greens, arugula, herbs, blue cheese, pimento croutons, roasted broccoli, apple, avocado
Server Description
Roasted chicken salad, mixed greens, arugula, herbs, blue cheese, pimento bread crumbs, roasted broccoli, apple, avocado
pronunciation
N SAL AH DA – DAY – POH YO
runner description
Roasted chicken salad
Line up notes
allergies
Dairy
–
Gluten
–
–
ingredients
- 4 oz roasted chicken Breast sliced
- ½ cup of roasted broccoli florets.
- 0.5 oz of Valdeon blue cheese crumbled.
- ¼ of avocado diced ¼ inch.
- 1 qt of arugula and mix greens cut small
- 2 tbsp of del momento dressing
- 1 tbsp of fresh herbs mix (escalivada)
- 6 pieces pimenton breadcrumbs
- ¼ of apple sliced1/8 inch thick slices.
sourcing
procedure
Before service:
- Place Broccoli florets in a bowl, season with olive oil and salt and roast in oven for 4-5minutes, until the broccoli is a bit toasted. Set aside at room temperature and portion in aluminum cups
- Pimenton Croutons: Cut bread in ½ inch dice pieces, put in a bowl and season with salt and olive oil, put in a sheet tray and cook in oven for a couple minutes until crispy on the outside and soft inside. Remove from oven, place in the bowl again and season with pimenton, set aside room temperature.
Procedure:
- Mix all ingredients in a bowl, season to taste and plate as pictured. Heat up chicken two minutes in the oven and add chicken on top of the salad.
critical control points
- See how many salads you are forecast to sell for service and cook broccoli and croutons accordingly.
PACKAGING
Plateware
No items found.