Method

1. Thaw chicken overnight in the refrigerator.

CCP: Hold at 41°F or below.

2. Drain canned pears to remove the liquid. Best if drained overnight in a perforated pan set over a solid pan in the refrigerator.

3.Preheat oven to 400° F.

4. Spray sheet pan with pan release.

5. Place drained, diced pears in a single layer on pan (do not use parchment paper; pears will stick). Bake at 400° F for approximately 20 minutes or until tips of pears start to brown.

CCP: Heat to 135° F or higher.

CCP: Cool to 70° F within 2 hours and from 70° F to 41° F within an additional 4 hours.

CCP: Hold at 41° F or lower.

6. Dice lettuce. Cut romaine head in half lengthwise through root end of lettuce. Rinse both halves thoroughly and drain well in a perforated pan/colander. Make 3-4 lengthwise cuts leaving each root half intact, then cut across to make 1 to 2 inch dices. Combine diced romaine with spring mix.

CCP: No bare hand contact with ready to eat food.

CCP: Hold at 41° F or lower.

7. Assemble salads. Place 3 cups of romaine/spring mix in the bottom of each salad container. Place 2 oz of diced chicken in the bottom left corner. Using a no. 16 disher, place ¼ cup roasted diced pears in the top right corner. Place .5 oz cheddar cheese in a 2 oz cup in the top left corner. Using a no. 30 disher (or 2 Tbsp), sprinkle a line of dried cranberries in between pears and chicken, and then place the remainder in the bottom right corner.

CCP: Hold for cold service at 41° F or lower.

Servings