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Salad: Baton Rouge Garden Chicken Salad




Source of Recipe


McCormick, Inc.


Recipe Introduction


Strips of spicy grilled chicken breast crown a colorful array of lettuce, carrots, red onion, celery, and plum tomatoes. Served with signature mesquite BBQ ranch dressing and crunchy McCormick Salad ToppinsTM.



List of Ingredients




9 lb. chicken breasts, boneless, skinless
3/4 cup McCormick Cajun Seasoning

1 1/2 gal. leaf lettuce, shredded
3 cups carrots, diced
3 cups celery, diced
1 1/2 cups red onion, diced
1 1/2 cups plum tomatoes, diced

1 cup + 2 tbsp. McCormick Salad ToppinsTM
3 cups Mesquite BBQ Ranch Dressing (see recipe below)

Mesquite BBQ Ranch Dressing:

6 cups ranch dressing, prepared
1/4 cup + 2 tbsp. McCormick Mesquite Barbeque Seasoning

Recipe



1. Season chicken breasts with Cajun seasoning. Grill until internal temperature reaches 165�F. Set aside to cool. Slice on diagonal.

2. Combine lettuce with diced vegetables.

3. Place 1 1/4 cups of salad on plate. Arrange 6 oz. chicken breast slices on top. Garnish with 2 1/4 tsp. Salad ToppinsTM and serve with Mesquite BBQ Ranch Dressing.

Mesquite BBQ Ranch Dressing:

1. Blend ingredients together and allow to stand at least an hour for flavors to blend.

Chef's tips: For use as a side dish, dice chicken and toss with salad. Add some creativity by substituting beef, pork, or shrimp for the chicken.


YIELD: Garden Chicken Salad: 24 servings, 8 oz. each;
Ranch Dressing: 24 servings, 12 oz. each