New Products for the Week of April 17th!
Joy Waffle Cones #6228
|Item #||Description||Pack Size|
|553003||THIGH BONEZ-FC BRAKEBUSH 6705**||2/5#|
**Denotes Special Order
It is salad season. The weather has been unusually warm and the produce is fresh! This simple recipe features our Supplier of the Month’s Tyson Brandywine Chicken Tender. We made a simple salad dressed with olive oil and topped with baked chicken tender!
Click here to save this month on Tyson and Golden Legacy.
Yield 4 Salads
2 pounds Tyson Brandywine Chicken Tender, baked and sliced (553040, 10#)
6 cups baby spinach (04488, 4#)
1 cup cherry tomatoes, halved (01081, 12/PT)
1/2 cup toasted walnut, halves (992524, 25#)
2 avocados, diced (01159, 12CT)
1/8 cup red onion, thinly sliced (00683, 5#)
1/4 cup pitted kalamata olives, halved (990403, 10#
4 hard boiled large eggs, sliced (EGG011, 15DOZ, Martin’s Quality Eggs)
1/2 tablespoon dried oregano (CQO075, QT)
1 lemon, juiced (00531, 12CT)
1/4 cup extra virgin olive oil (992059, 4/3LTR)
Kosher salt (CQS030, 3#, Morton) and pepper (CQP064, GAL) to taste
Preheat oven to 400 degrees. Bake chicken tenders for 25 minutes. Whisk lemon juice, oil and oregano together. Dress lettuce and assemble.