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Grilled Peppercorn Chicken Salad
Recipe Yield: 20 Servings

Boneless, skinless chicken breast, grilled to perfection and combined with lightly grilled zucchini, eggplant, mushrooms, red peppers and mixed salad greens, then topped with Parmesan Peppercorn Dressing make this salad a delicious choice.
20  Pieces  Chicken breast - boneless skinless breast, 5 oz wt portion
40  slices  Zucchini - 1/4" lengthwise slices
40  pieces  Eggplant - 1/4" lengthwise slices
2  lbs.  Mushrooms - medium, whole
4  pieces  Cherry tomato - halved
3 3/4  lb.  Mixed salad greens - 1" pieces
1 1/4  lb.  Roasted red bell pepper - julienne cut
1  quart  Hidden Valley Special Recipe Parmesan Peppercorn
   Mel-Fry Free High Performance Zero Trans Fat Multi Purpose Oil
 as needed  Salt
 as needed  Black Pepper, ground
  • Lightly coat the eggplant, zucchini and mushrooms with salad oil and season with salt and pepper
  • Grill the zucchini, eggplant and mushrooms until tender and marked. Chill and reserve
  • For one order, season 5 oz wt of chicken with salt and pepper and grill until it reaches an internal temperature of 165°F. Chill, slice and reserve
  • Shingle the reserved chicken on another third of the plate
  • On the remaining third of the plate shingle 2 pieces each of zucchini and eggplant with 1 oz wt of roasted red pepper
  • Place 1 1/2 oz wt of the grilled mushrooms in the center of the plate and 2 halves each of cherry tomatoes to the left and the right of the mixed greens
  • Finish by drizzling the plate with 1 1/2 fl oz of Parmesan Peppercream dressing
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