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Chimichurri Chicken Grab and Go Box
Serves
40 servings
Ingredients
5 pounds chicken, diced, precooked frozen
40 each, 2.2 ounces flatbread, oven fired, whole grain-rich
2 pounds 12 ounces red peppers, raw
2½ cups cilantro leaves, raw
½ cup Kikkoman® Lime Ponzu Citrus Seasoned Dressing & Sauce
1¼ teaspoons garlic, granulated
1¼ teaspoons oregano leaves, dried
1⅛ teaspoons red peppers flakes, crushed
⅓ cup Kikkoman® Rice Vinegar
2½ cups Greek yogurt, plain non-fat
1¼ cups mayonnaise, regular
3 pounds 4 ounces cucumber with peel, raw and sliced
Directions
Thaw diced chicken in the refrigerator.
CCP: Hold cold at 41°F or below.
Thaw flatbread at room temperature overnight.
Rinse cucumbers and red peppers under running water. Slice cucumbers into ¼ inch rounds and thinly slice red peppers into ¼ inch strips.
Rinse cilantro under running water and dry with a single use, disposable paper towel.
CCP: No bare hands should contact ready-to-eat foods. Hold refrigerated until ready to serve.
In a food processor or high-powered blender, combine cilantro leaves, Kikkoman® Lime Ponzu Citrus Seasoned Dressing & Sauce, granulated garlic, oregano, red pepper flakes, Kikkoman® Rice Vinegar, Greek yogurt and mayonnaise into a smooth sauce.
CCP: Hold cold at 41°F or below.
Combine diced chicken and sauce in mixing bowl and stir well.
CCP: Hold cold at 41°F or below.
Cut each flatbread into four triangles. Arrange each triangle into one section of a three-compartment clear container.
Portion 2.8 ounces of chicken into a section of each three-compartment container.
CCP: Hold cold and serve at 41°F or below.
Portion ¼ cup of red bell peppers and cucumbers into the last section of the container.
Offer additional vegetables to meet meal pattern according to age-grade group.
