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August 24, 2019

Shaker Salad – Citrus Soy Chicken & Bulgur Wheat

Each salad provides 2 grain serving, 1 cup vegetable (1/4 cup red/orange, 1/4 cup legume, 1/2 cup dark green), 2 oz eq meat/alt*

Note:  For each salad, you will need a 16 oz clear cup with a flat, no hole lid and a domed, no hole lid and a 2 oz portion cup with lid.

2 lbs InHarvest Bulgur Wheat

1/2 c. soy sauce, reduced sodium

3/4 c. orange juice

1/2 c. lemon juice

1 3/4 c. canola oil

1/2 c. sesame oil

16 cups Baby spinach

2.5 lbs House of Raeford Rotisserie Chicken, 3/4-inch cubes

4 cups Carrot, shredded

4 cups edamame

Combine ginger, garlic and chicken stock in a large pot and bring to a boil.
Into each 2 1/2 inch hotel pan, place 2 pounds InHarvest Black Pearl Medley®, 4.25 pounds chicken, 4 cups
carrots, 1 cup soy sauce, 2 Tbsp sesame oil and 2 1/2 quarts hot stock mixture.
Stir well to combine and distribute the ingredients.
Cover tightly with parchment paper and foil.
Cook in a 350 degree convection oven for approximately 1 hour or until rice is tender.
Stir in 4 cups peas and 1 cup scallions to each pan.
Let stand, covered, for 10 minutes.

Yield: 16 Salads

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