Mandarin Orange Chicken Salad (8 servings)

16 ounces diced chicken, frozen, fully-cooked

2 lbs. ounces romaine lettuce

5 oz. cabbage, shredded

21 ounces mandarin oranges, drained, canned

18 ounces pears
1/3 cups citrus-based juice such as orange juice

2 ounces fresh green onions

1/2 pound carrots, shredded

3 oz, chow mein noodles in can
16 oz. Asian sesame dressing

Thaw diced chicken in refrigerator. Remove thawed diced chicken and place in one–12 inch by 20 inch by 4 inch steam table pans.

Rinse lettuce under cold running water and trim. Chop lettuce into strips

Place lettuce and cabbage into separate 18 inch by 26 inch by 9 inch or 13 gallon food containers.

Add shredded cabbage. Mix.

Drain mandarin oranges into colander. Place mandarins into one–12¾ inch by 6⅞ inch by 4 inch pan.

Rinse and dice pears and place into one–12¾ inch by 6⅞ inch by 4 inch pan. Pour citrus-based juice, such as orange juice, in pan to keep pears from turning brown.

Rinse green onions and chop to measure 3⅛ cups. Place into one–12¾ inch by 6⅞ inch by 4 inch pan.

In two separate 12¾ inch by 6⅞ inch by 4 inch pans, place shredded carrots and chow mein noodles.

Arrange ingredients on work table to build salads.

In 3 cup capacity or larger individual serving container: Portion 2 cups lettuce-cabbage mix, top mix with ½ cup diced chicken, ¼ cup shredded carrots, 1 tablespoon chopped green onions, and ¼ cup chow mein noodles.

Cover or wrap salad.