Featured Maple Leaf Product: Pulled Chicken, fully cooked (#26995)
Deconstructed Cobb Salad
Recipe Information
Yield
25 servings
Portion Size
315 g/11 oz
Ingredients
| Metric | Imperial | |
|---|---|---|
| Pulled Chicken, cooked, (1 pkg= 1.135 kg) | 1.5 Kg | 3.3 lbs |
| Romaine Lettuce, chopped | 750 g | 1 lbs 10 oz |
| Iceberg Lettuce, chopped | 635 g | 1 lbs 6 oz |
| Fresh Celery, diced | 250 g | 9 oz |
| Cherry tomatoes, cut in half | 750 g | 1 lbs 10 oz |
| Whole Hardboiled Egg, peeled & quartered | 25 each | 25 each |
| Avocado, diced | 6 each | 6 each |
| Cheddar Cheese, shredded | 500 g | 1 lbs 2 oz |
| Raspberry Vinaigrette Dressing or dressing of choice | 1 L | 4 cups |
Method
- The day before, thaw pulled chicken under refrigeration at <40°F/4°C.
- Shred chicken using a fork. Maintain <40°F/4°C until service.
- Wash, dry, and chop the romaine and iceberg lettuce. Mix both types of lettuce in a large bowl.
- Wash and prepare diced fresh celery and cut cherry tomatoes in half. Cut hardboiled eggs into quarters. Peel avocado and dice.
- Prepare deconstructed cobb salad plate. Place lettuce mixture at the bottom of each plate/bowl. Place 60 g shredded chicken in center of salad. Place the following ingredients surrounding the shredded chicken; 30 g cherry tomatoes sliced, 10 g diced celery, 20 g shredded cheddar cheese, 4 egg quarters, 20 g diced avocado. Portion 40 mL of raspberry vinaigrette dressing in a portion cup.
- Serve immediately or wrap salad plates. Hold at <40°F/4°C until service.
Suggested Accompaniments
Serve with dressing of choice and garlic bread or crusty bread (sides not included in the nutritional information).
Nutritional Information
per 315 g/11 oz
| Nutrient | Quantity |
|---|---|
| Calories | 541 kcal |
| Protein | 30 g |
| Carbohydrates | 10 g |
| Total Fat | 44 g |
| Trans Fats | 0.4 g |
| Saturated Fat | 11 g |
| Cholesterol | 281 mg |
| Calcium | 173 mg |
| Potassium | 691 mg |
| Sodium | 579 mg |
| Iron | 1.8 mg |
| Vitamin A | 178.9 RE |
| Vitamin C | 10.4 mg |
| Calories from Protein | 22 % |