Ingredients:
4 oz CVF Iceberg & Romaine Blend
3 oz Patuxent boneless skinless chicken breast (cut into strips)
2 oz Harbor Banks 41/50 P&D tail off shrimp
1 oz Roseli hot banana pepper rings
1oz Monarch multigrain croutons
1 oz Belagio fire roasted red peppers (julienne)
½ oz Monarch sliced ripe olives
1 oz CVF tomatoes (diced)
1 oz CVF sliced red onion
1 oz Glenview Farms pepper jack cheese (julienne)
1 tsp Monarch Cajun spice
1 tsp Monarch six pepper blend
1 ea. Roseli 7” sheeted pizza dough
3 oz Monarch Sausalito dressing
Method:
Take a 3qt s/s mixing bowl turn over spray bottom of bowl with pan coat. Stretch pizza
dough over bowl, spray dough with pan coat and season with six pepper blend. Bake
in 350 degree oven for 5 min. or until golden brown. Remove from bowl and let cool.
Season chicken and shrimp with Cajun spice and sauté until cooked. Combine all other
ingredients and toss to mix and coat with dressing.
Plate:
Place bread bowl on plate or in a bowl fill with salad mixture, top with cooked chicken and shrimp.
Yield: one serving
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