Chef Travis Frank of O’Charley’s Restaurant.

California Chicken Salad, Pecan Chicken Tender Salad, & Black And Bleu Caesar Salad.

California Chicken Salad

• 5 oz. wt. Fresh Romaine, Chopped
• 2 oz. wt. Fresh Spring Mix
• 3 each Fresh Strawberries, sliced ¼” thick
• 12 each Whole Mandarin Oranges, drained
• 12 each Honey Glazed Pecans, whole
• ½ oz. vol. Dried Cranberries
• ¼ cup Bleu Cheese Crumbles
• 4 oz. vol. Balsamic Dressing
• 1 each 5.5 oz. Marinated Chicken Breast

PROCEDURE: 1. Weigh 5 oz. of romaine lettuce in a sav-a-day.
2. Place the romaine lettuce into a frozen pasta bowl.
3. Mound the 2 oz. portion of spring mix on top of the romaine lettuce.
4. Remove the end cap of the strawberries, and slice the strawberries lengthwise into ¼” thick slices.
5. Sprinkle the mandarin oranges, honey glazed pecans, sliced strawberries, dried cranberries, and bleu cheese crumbles evenly over the spring mix.
NOTE: Be sure top place the ingredients all over the salad, not in one spot.
6. Ladle the balsamic vinaigrette or choice of dressing into a 4 oz. ramekin until full. Serve ramekin of dressing inside rim of bowl.
EXPO: Cut the grilled chicken breast into strips ¼” wide, 8 to 10 strips. Shingle the sliced chicken onto the middle of the salad set up.

Pecan Chicken Tender Salad

• 7 oz. wt. Fresh Romaine, chopped
• 12 each Whole Mandarin Oranges, drained
• ¼ cup Bleu Cheese Crumbles
• 12 each Honey Glazed Pecans, whole
• ½ oz. wt. Dried Cranberries
• 4 oz. vol. Balsamic Vinaigrette Dressing
• 4 each Pecan Breaded Tenders, ½” chop

PROCEDURE: 1. Weigh 7 oz. of romaine in a sav-a-day.
2. Place romaine into a frozen salad bowl.
3. Place mandarin oranges and bleu cheese evenly over romaine.
4. Sprinkle honey glazed pecans and cranberries evenly over oranges and bleu cheese.
5. Ladle balsamic vinaigrette or choice of dressing into a 4 oz. ramekin until full. Serve ramekin of dressing inside rim of bowl.
EXPO: Cut fried pecan crusted chicken tenders into ½” pieces and place over salad.

Black And Bleu Caesar Salad

• 7 oz. wt. Fresh Romaine, chopped
• ½ oz. vol. Parmesan Cheese
• 2 oz. spoodle Croutons
• 2 oz. vol. Caesar Dressing
• ½ oz. vol. Parmesan Cheese
• 3 each Fresh Roma Tomatoes Slices, ¼”
• 2 each 3 oz. Sirloin, blackened, ½” slices
• ¼ cup Bleu Cheese Crumbles
• ¼ cup Bacon Bits, heated

PROCEDURE: 1. Weight 7 oz. of romaine lettuce in a sav-a-day and place into a stainless steel bowl.
2. Sprinkle ½ oz of Parmesan cheese and 2 oz. of croutons over lettuce.
3. Ladle 2 oz. of dressing over lettuce. Mix thoroughly with a rubber spatula.
4. Place Caesar salad mix into a frozen pasta bowl.
5. Sprinkle another ½ oz. of Parmesan cheese evenly over salad.
6. Shingle tomatoes on one side of salad near the edge of the bowl.
7. Sprinkle the bleu cheese crumbles on top of the salad opposite the sliced tomatoes.
EXPO: Shingles sliced sirloins and bacon bits on top of Caesar salad between the sliced roma tomatoes and bleu cheese.