Ingredients
30 servings
Chicken Cooked (strip)
5.0
pound(s)
Chinese Five Spice
1.0
jar(s)
Romaine
6.0
head(s)
Cabbage - Purple
0.25
head(s)
Cabbage - Green
0.5
head(s)
Cucumbers
1.0
whole
Carrots
4.0
whole
Bell Peppers - Tri colored
2.0
whole
Mandarin Oranges - canned
3.0
can(s)
Crispy Asian Noodles
1.0
bag(s)
Almonds (sliced)
1.0
cup(s)
Sesame Seeds
4.0
tablespoon(s)
Sweet Chili Sauce
0.5
cup(s)
Rice Vinegar
0.5
cup(s)
Vegetable Oil
0.5
cup(s)
Limes
4.0
whole
Wraps (Green)
20.0
whole
Pineapple
2.0
whole
Small cookies
50.0
whole
Chips
1.0
bag(s)
Whole Wheat Bread Loaf
0.5
whole
Peanut Butter
0.3
jar(s)
Jam (Raspberry)
0.3
jar(s)
La Croix/ Soda
27.0
can(s)
Lemonade (Dry)
10.0
ounce(s)
Dietary Restrictions
Nuts
Poultry
Recipe Instructions
MAKE THE SALAD
Toss Romaine, purple & green cabbage, cucumber, red & yellow bell pepper, mandarin oranges, and carrots (shred) in a large serving bowl, top with Asian crispy noodles.
Toss chicken with Chinese Five Spice and put on separate platter or bowl so vegetarians can opt out.
Dice up baked tofu for vegetarian option
For Dressing:
Combine chili sauce, rice vinegar, vegetable oil in a jar or bowl and shake to combine. Serve with lime wedges.
Wraps are optional