Category

Protein Salad

In Prepared Salads, Protein Salad

Chaat Masala Chicken Salad

Chaat Masala Chicken Salad

Yield: 14 each entrée portions

Ingredients:

  • 5 lbs bag Reser’s® Simply Chicken Salad (71117.11357)
  • 2 Tbsp Chaat masala
  • 2 each Lemon, zested
  • ½ cup Cilantro, roughly chopped
  • 1 cup Red onion, julienned, ¼ cup reserved for garnish
  • 14 pieces Naan bread, grilled to golden brown with ghee
  • ½ cup Ghee, softened
  • Lemon zest to garnish

Directions:

  1. In a medium bowl, mix the Reser’s Simply Chicken Salad with chaat masala, lemon zest, cilantro, and red onion.
  2. Place the salad in a container and refrigerate for at least 4 hours before serving.
  3. To serve, place 6 oz of the chaat masala chicken salad and garnish with fresh lemon zest and julienned red onion.
  4. Serve with wedges of grilled Naan bread.
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In Prepared Salads, Protein Salad

Jamaican Jerk Chicken Salad

Jamaican Jerk Chicken Salad

Yield: 16 each 5 oz servings

Ingredients:

  • 5 lbs Reser’s® Simply Chicken Salad (71117.11357)
  • 3 Tbsp Jamaican jerk seasoning
  • 1 Tbsp Brown sugar
  • ½ cup Green onions, sliced, 2 Tbsp set aside for garnish
  • 1 Tbsp Habanero peppers, minced (remove seeds for less heat)
  • ½ cup Red bell pepper, seeded and diced

Directions:

  1. In a clean metal bowl, add the entire tub of Reser’s Simply Chicken Salad.
  2. Mix in the jerk seasoning and brown sugar to combine.
  3. Fold in the green onions and both peppers and mix to combine.
  4. Place into serving bowl or portion and garnish with green onions.
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In Prepared Salads, Protein Salad

Garam Masala Egg Salad

Garam Masala Egg Salad

Yield: 16 each 5 oz servings

Ingredients:

  • 5 lbs Reser’s® Classic Egg Salad (71117.14134)
  • 2 Tbsp Garam Masala
  • 2 Tbsp Cilantro, roughly chopped
  • 16 each Naan bread
  • Melted ghee for brushing naan

Directions:

  1. In a medium bowl, mix Reser’s Classic Egg Salad with the garam masala and cilantro. Combine thoroughly.
  2. Brush the naan with melted ghee on both sides and lightly brown each side on a griddle.
  3. Place one scoop of the egg salad on a plate and serve with wedges of naan.
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In Prepared Salads, Protein Salad

Deviled Eggs

Deviled Eggs

Yield: 48 Egg Halves

Ingredients:

  • 24 hard-cooked Eggs
  • 1 1/2 cups Reser’s® Egg Salad (71117.11412)
  • 3 Tbsp Panko breadcrumbs
  • 1/2 cup cooked Bacon, crumbled
  • 1/4 cup Parsley, minced
  • Paprika for garnish

Directions:

  1. Cut the eggs in half, lengthwise, and carefully remove the yolks and set aside.
  2. In a bowl, combine the egg yolks, Reser’s Egg Salad, and remaining ingredients, reserving some parsley and bacon for garnish. Mix thoroughly.
  3. With a spoon or small scoop, fill each egg white with filling.
  4. Garnish each with reserved bacon crumbles, parsley, and dusting of paprika.
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In Prepared Salads, Protein Salad

Asian Chicken Banh Mi Sandwich

Asian Chicken Banh Mi Sandwich

Yield: 14 Sandwiches

Ingredients:

Asian Chicken Salad

Banh Mi Sandwich

  • 14 each 8-inch French baguette-style roll
  • 84 oz Asian Chicken Salad
  • 28 each Romaine lettuce leaves trimmed and split into “spears”
  • 2 cups Carrot, peeled & julienned, placed into water
  • 2 cups Daikon, peeled & julienned, place into water
  • 28 each Cilantro, whole sprigs
  • Jalapeño pepper, thinly sliced (optional)

Directions:

  1. To make Asian Chicken Salad, combine Reser’s Gourmet White Chicken Salad, soy sauce, sesame oil, and sambal oelek.
  2. To assemble a sandwich, open a baguette and place 2 romaine spears, 6 oz Asian Chicken Salad & top with carrots, daikon, 2 cilantro sprigs, and sliced jalapeño. Repeat with remaining ingredients.
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In Fruit, Prepared Salads, Protein Salad

Tuna Melt

Tuna Melt

Yield: 20 each sandwiches

Ingredients:

Directions:

  1. Preheat cast iron skillet.  Butter the bread.
  2. Stack Reser’s Tuna Salad and cheddar cheese on a slice of buttered bread. Place remaining slice on top.
  3. Place sandwich on hot skillet. Cook 3 minutes per side or until cheese is melted.
  4. Serve hot with side of Reser’s Fruit Salad.
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In Prepared Salads, Protein Salad

White BBQ Chicken Salad Sandwich

White BBQ Chicken Salad Sandwich

Yield: 15 sandwiches

Ingredients:

White BBQ Sauce

  • 2 cups Mayonnaise
  • ½ cup Apple cider vinegar
  • 2 Tbsp Lemon juice
  • 1 Tbsp Worcestershire
  • 2 tsp Black pepper, ground
  • 1 tsp Kosher salt
  • 1 tsp Cayenne pepper
  • 1 Tbsp prepared Horseradish

Chicken Salad Base

  • 5 lbs tub Reser’s® Simply Chicken Salad (71117.11357)
  • 2/3 cup White BBQ Sauce
  • 1 cup Pimentos, diced and drained
  • ¼ cup Italian parsley, stemmed and chopped
  • 1 cup Celery, thinly sliced
  • 1 Tbsp Hot sauce
  • ¼ cup Breadcrumbs, unseasoned

For Each Sandwich

  • 2 Slices Japanese milk bread or Pullman loaf
  • 1 Tbsp butter, melted
  • 5 oz Chicken salad base
  • 3 Slices Dill pickle
  • 2 leaves Butter lettuce
  • 8-10 Potato chips, kettle cooked

Directions:

  1. For White BBQ Sauce, combine all the ingredients in a large bowl with a whisk and check for seasoning.
  2. Place into tub and refrigerate.
  3. For the Chicken Salad Base, combine the Reser’s Simply Chicken Salad with the White BBQ Sauce, pimentos, parsley, sliced celery, hot sauce, and breadcrumbs with a spatula until mixed through.
  4. Refrigerate Chicken Salad Base for 4 hours before making sandwiches.
  5. For each sandwich, brush each piece of bread with butter and grill until golden bread.
  6. Start with one slice of toasted bread,  and layer butter lettuce, chicken salad base, pickle slices, and top with kettle chips.
  7. Top with toasted bread slice and serve.
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In Prepared Salads, Protein Salad

Everything Chicken Bagels

Everything Chicken Bagels

Yield: 12 each bagel sandwiches

Ingredients:

Everything Chicken Salad Base

  • 5 lbs tub Reser’s® Chicken Salad (71117.11419)
  • 3 Tbsp Italian parsley, stemmed and chopped
  • 1/3 cup Green onions, thinly sliced
  • ¼ cup Everything seasoning

Per Sandwich

  • 1 each Plain bagel, cut in half and toasted
  • 2 Tbsp Cream cheese
  • 6 oz Everything Chicken Salad Base
  • 1 tsp Everything seasoning
  • 3-4 leaves Butter or Little Gem lettuce
  • ¼ Avocado, sliced
  • Baby arugula salad

Directions:

  1. For Everything Chicken Salad Base, mix the Reser’s Chicken Salad with the parsley, green onions, and everything seasoning in a large bowl until combined.
  2. Toast bagel and spread each half with cream cheese.
  3. Top cream cheese with lettuce leaves.
  4. Scoop 3 oz of the Everything Chicken Salad Base atop each half.
  5. Garnish with Everything seasoning and plate with avocado and baby arugula salad.
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In Prepared Salads, Protein Salad

Honey Almond Chicken Salad Crostini

Honey Almond Chicken Salad Crostini

Yield: 18 each appetizer servings

Ingredients:

  • 5 lbs Reser’s® Simply Chicken Salad (71117.11357) 
  • ½ cup Honey
  • 1/3 cup Dijon mustard
  • 1 cup Almonds, sliced and toasted, divided in half
  • 2 Tbsp Tarragon, chopped
  • 2 Tbsp Italian parsley, chopped
  • Italian parsley, chopped for garnish
  • Crostini for serving, 7 per order

Directions:

  1. In a large metal bowl, combine the honey and Dijon mustard.
  2. Fold in the Reser’s Simply Chicken Salad, almonds, and herbs to combine.
  3. Scoop 5 oz chicken salad onto a plate, top with toasted almonds and parsley, and serve with crostini.
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In Prepared Salads, Protein Salad

Furikake Tuna Salad Sandwich

Furikake Tuna Salad Sandwich

Yield: 16 each sandwiches

Ingredients:

  • 5 lbs Reser’s® Tuna Salad (71117.11405)
  • ½ cup Furikake seasoning
  • 1 cup Green onions, green only, thinly sliced, 1/3rd cup kept for garnish
  • 4 English cucumbers, halved and thinly sliced lengthwise
  • 2 Tbsp Kosher salt
  • 32 slices Japanese white milk bread (Shokupan)
  • 1 lb Butter, unsalted and softened, for spreading on bread

Directions:

  1. In a large metal bowl, combine Reser’s Tuna Salad with the furikake seasoning and green onions, and mix to combine.
  2. Refrigerate salad base for 30 minutes.
  3. Cut each English cucumber in half, thinly cut lengthwise, and season with kosher salt.
  4. Let the cucumbers sit for 15 minutes then pat dry.
  5. To build the sandwich:
    • Butter two slices of bread.
    • Layer cucumber slices to the edge of the bread on both sides.
    • Top with 5 oz of tuna salad mixture and put the sandwich together.
    • Wrap tightly and refrigerate for at least 10 minutes before serving.
    • To serve, cut off bread crusts and plate with thinly sliced green onion.
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