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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 165ºF. 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