Another Thyme’s Chicken Salad

Source: Another Thyme Cafe, Washington, GA

Yield: 24 Servings

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Nutritional Information:
Nutritional Information

Ingredients

•	7 lbs., 8 oz. SYSCO Classic chicken tenders

•	2 Tbsp. SYSCO Classic salt

•	6 SYSCO Imperial garlic cloves, peeled

•	1 SYSCO Imperial large carrot, cleaned, trimmed, sliced

•	3 SYSCO Imperial stalks celery, cleaned, sliced

•	4½ Tbsp. SYSCO Imperial Worcestershire sauce

•	3 Tbsp. Jade Mountain soy sauce

•	¼ cup SYSCO Natural fresh tarragon, chopped

•	1 Tbsp. SYSCO Imperial/McCormick seasoning salt

•	½ tsp. SYSCO Imperial/ McCormick coarsely ground black pepper

•	SYSCO Casa Solana hot sauce, to taste

•	4½ cups SYSCO Imperial mayonnaise

•	1/3 cup SYSCO Imperial fresh lemon juice

•	½ tsp. dry mustard

•	1 lb. SYSCO Imperial celery, chopped

•	12 oz. SYSCO Classic pecan pieces

•	24 SYSCO Natural romaine lettuce leaves, plate garnish

•	SYSCO Natural tarragon sprigs, plate garnish

Preparation

1.	Combine chicken, salt, garlic, carrot and sliced celery in pot. Cover with cold water; bring to boil. Reduce heat to low; simmer until chicken is tender, 5 to 7 minutes. Drain; discard vegetable solids. Cool chicken to handling temperature; pull meat into shreds.

2.	Mix Worcestershire, soy sauce, tarragon, seasoning salt, pepper and hot sauce in bowl. Add shredded chicken; toss to coat evenly. Set aside to marinate until needed.

3.	Mix mayonnaise, lemon juice and dry mustard in bowl. Combine marinated chicken with mayonnaise dressing. Stir in chopped celery and pecans. Chill salad mixture in refrigerator at least 2 hours.

4.	Scoop 6 oz. chicken salad onto each lettuce-lined serving plate; garnish with tarragon sprig. Alternately, use chicken salad as sandwich filling.