Ingredients
30 servings
Chicken Cooked (strip)
5.0
pound(s)
Chinese Five Spice
1.0
jar(s)
Romaine
6.0
head(s)
Broccoli Slaw (large)
2.0
bag(s)
Cucumbers
1.0
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
2.0
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)
Plates
35.0
whole
forks
35.0
whole
Cups
35.0
whole
napkins
35.0
whole
Butter knife
1.0
whole
Serving spoons
3.0
whole
Serving tongs
3.0
whole
Serving bowls
3.0
whole
Serving platters
3.0
whole
Cutting knife
3.0
whole
Cutting boards
2.0
whole
Table clothes
3.0
whole
Dish rags
2.0
whole
Garbage bags
2.0
whole
Latex gloves
8.0
whole
Purel
1.0
whole
Water cooler
1.0
whole
Tables
2.0
whole
Dietary Restrictions
Nuts
Poultry
Recipe Instructions
For Salad:
Toss Romaine, purple & green cabbage, cucumber, red & yellow bell pepper, mandarin oranges, and carrots 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