Recipe

Ingredients (50 and 100 Servings)

50 Servings
16 pounds (6 gallons 1 quart) Baby spinach, raw
10 pounds 10 ounces Chicken, cooked, IQF Fajita strips, thawed, diced
4 pounds 8 ounces (3 quarts ½ cup) Fresh grapes, seedless, red or green, halved
2 pounds 9 ounces (3 quarts ½ cup) Carrots, shredded
10 ounces (6 cups) Celery, sliced
5 ¼ cups Kikkoman Preservative-Free Orange Sauce
1 cup Kikkoman Rice Vinegar
3 1/8 cups Green onions, thinly sliced
3 1/8 cups Sunflower kernels, roasted, unsalted
3 1/8 cups Crunchy Chow Mein noodles

100 Servings
32 pounds (12 ½ gallons) Baby spinach, raw
21 pounds 4 ounces Chicken, cooked, IQF Fajita strips, thawed, diced
9 pounds (1 ½ gallons 1 cup) Fresh grapes, seedless, red or green, halved
5 pounds 2 ounces (1 ½ gallons 1 cup) Carrots, shredded
1 pound 4 ounces (8 cups) Celery, sliced
2 quarts 2 ½ cups Kikkoman Preservative-Free Orange Sauce
2 cups Kikkoman Rice Vinegar
6 ¼ cups Green onions, thinly sliced
6 ¼ cups Sunflower kernels, roasted, unsalted
6 ¼ cups Crunchy Chow Mein noodles

Instructions

Place 2 cups of spinach leaves into each portion container.  Place 3.4 ounces of diced fajita chicken in a mound in one corner of the container.  In the remaining corners place ¼ cup grapes, ¼ cup shredded carrots, and 1/8 cup celery. 

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

Top each salad with 1 tablespoon each of green onions, sunflower kernels, and crunchy chow mein noodles.  Cover each salad with a lid and hold at or below 40°F until service.