Recipe: Berry Chicken Salad

Yield: 40 portions
One portion provides: 2 ounces meat/meat alternate, 2/4 cup dark greens, 3/4 cup other vegetables and 3/4 cup fruit.

Ingredients

  • 1 3/4 cups apple cider vinegar
  • 1 3/4 cups red raspberry jam, seedless
  • 1 ounce Dijon mustard
  • 2 1/2 cups olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper, ground
  • 3 1/8 pounds Romaine blend
  • 10 cups Michigan blackberries, raspberries and/or strawberries
  • 1 cup red onions, sliced
  • 5 pounds sugar snap peas
  • 5 pounds cooked chicken, diced

Directions

To prepare the dressing, blend vinegar, jam, mustard, olive oil, salt and pepper until well combined. Chill overnight.

Portion into serving bowls in the folling order:

  • 1 1/4 ounce Romaine blend
  • 1/4 cup Michigan berries
  • 2 slices red onion
  • 2-3 sugar snap peas
  • 2 ounces diced chicken

Dress with 2 tablespoons dressing over top just prior to serving

Recipe provided courtesy of Sartell-St. Stephen Public Schools from Now We're Cooking! A Collection of Simple Scratch Recipes Served in Minnesota Schools