Recipe

Ingredients (50 and 100 Servings)

50 Servings
12 pounds 13 ounces (6 gallons 1 quart) Romaine lettuce, fresh, chopped
10 pounds 10 ounces Chicken, cooked, IQF Fajita strips, thawed, diced
2 pounds 4 ounces (3 quarts ½ cup) Purple cabbage, fresh, finely shredded
2 pounds 9 ounces (3 quarts ½ cup) Carrots, fresh, shredded
5 pounds 14 ounces (3 quarts ½ cup) Mandarin orange segments, canned, drained
5 ¼ cups Kikkoman Preservative-Free Orange Sauce
1 cup Kikkoman Rice Vinegar
6 ¼ cups Crunchy chow mein noodles

100 Servings
25 pounds 10 ounces (12 ½ gallons) Romaine lettuce, fresh, chopped
21 pounds 4 ounces Chicken, cooked, IQF Fajita strips, thawed, diced
4 pounds 8 ounces (1 ½ gallons 1 cup) Purple cabbage, fresh, finely shredded
5 pounds 2 ounces (1 ½ gallons 1 cup) Carrots, fresh, shredded
11 pounds 12 ounces (1 ½ gallons 1 cup) Mandarin orange segments, canned, drained
2 quarts 2½ cup Kikkoman Preservative-Free Orange Sauce
2 cups Kikkoman Rice Vinegar
3 quarts ½ cup Crunchy chow mein noodles

Instructions

Place 2 cups of chopped lettuce into each portion container.  Place 3.6 ounces of diced chicken in a mound in one corner of the container.  In the remaining corners place the shredded purple cabbage, shredded carrots, and mandarin orange segments. 

Top salad with 2 tablespoons Kikkoman Preservative-Free Orange Sauce.  Alternately, portion 2 tablespoons (1 ounce) of the sauce into portion cups with lids and place inside the salad container. 

Place 2 tablespoons of crunchy chow mein noodles in the center of each salad.  Cover each salad with a lid and hold at or below 40˚F until service.

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• Mojo-Style Pulled Tacos