50 (3-ounces) each chicken breasts
7 pounds head lettuce (iceberg)
3 pounds leaf lettuce, bibb or romaine
10 pounds fresh fruit in season (10 to 12) (see notes)
2 pounds leaf lettuce
3 quarts Golden Fruit Dressing -- a variation of Celery Seed Fruit Dressing (see Notes)
Servings: 50
1. Prepare and grill chicken according to Tarragon Chicken recipe, p. 441. Chill quickly to below 41°F.
2. Cut or tear lettuce into bite-size pieces.
3. Prepare fruit. Peel if necessary and cut into wedges, medium-size chunks, or clusters.
4. Use the 2 lb Leaf lettuce for plate liners.
5. Serve the Golden Fruit Dressing to the side.
6. To Assemble:
. Line 50 9-inch luncheon plates with leaf lettuce.
2. Arrange 3 oz greens on each plate.
3. Place 3 oz grilled chicken strips in center of plate.
4. Arrange 3 oz fruit around the chicken.
5. In a side dish, serve Golden Fruit Dressing, p. 527.
Notes:
Choose at least three kinds of fruit that complement each other. Suggested fruits: cantaloupe wedges, watermelon chunks, fresh pineapple spears or chunks, whole fresh strawberries, papaya pieces, mango slices, green or red grapes.
VARIATION:
Blackened Chicken Salad. Season 25 chicken breasts with Cajun Seasoning. Cook following Grilled Chicken Breast directions. Increase lettuce to 13 lb. Arrange 4 oz lettuce on plate and top with one-half sliced chicken breast. Garnish with chopped tomato and yellow bell pepper. Dress as desired.
7 pounds head lettuce (iceberg)
3 pounds leaf lettuce, bibb or romaine
10 pounds fresh fruit in season (10 to 12) (see notes)
2 pounds leaf lettuce
3 quarts Golden Fruit Dressing -- a variation of Celery Seed Fruit Dressing (see Notes)
Servings: 50
1. Prepare and grill chicken according to Tarragon Chicken recipe, p. 441. Chill quickly to below 41°F.
2. Cut or tear lettuce into bite-size pieces.
3. Prepare fruit. Peel if necessary and cut into wedges, medium-size chunks, or clusters.
4. Use the 2 lb Leaf lettuce for plate liners.
5. Serve the Golden Fruit Dressing to the side.
6. To Assemble:
. Line 50 9-inch luncheon plates with leaf lettuce.
2. Arrange 3 oz greens on each plate.
3. Place 3 oz grilled chicken strips in center of plate.
4. Arrange 3 oz fruit around the chicken.
5. In a side dish, serve Golden Fruit Dressing, p. 527.
Notes:
Choose at least three kinds of fruit that complement each other. Suggested fruits: cantaloupe wedges, watermelon chunks, fresh pineapple spears or chunks, whole fresh strawberries, papaya pieces, mango slices, green or red grapes.
VARIATION:
Blackened Chicken Salad. Season 25 chicken breasts with Cajun Seasoning. Cook following Grilled Chicken Breast directions. Increase lettuce to 13 lb. Arrange 4 oz lettuce on plate and top with one-half sliced chicken breast. Garnish with chopped tomato and yellow bell pepper. Dress as desired.
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