Asian Chicken Salad

• 5 lb. Reser’s® Gourmet White Chicken Salad (71117.11398)
• 1/4 cup Soy sauce
• 1 Tbsp Toasted sesame oil
• 1/3 cup Sambal oelek

Banh Mi Sandwich

• 14 each 8-inch French baguette-style roll
• 84 oz Asian Chicken Salad (see above)
• 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)

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

• 5 lb. Reser’s® Simply Chicken Salad (71117.11357)
• 1 cup Red seedless grapes, halved
• 1 cup Mandarin orange segments, drained
• 1 cup Candied walnuts
• 1/2 cup Green onion, sliced

1. Empty Reser’s Simply Chicken Salad into a large mixing bowl.
2. Reserve 1/4 cup each of grapes, orange segments, walnuts, and green onion for garnish.
3. Stir in the remaining ingredients.
4. Place into clean bowl and refrigerate or serve.

• 4 1/2 lb. Reser’s® Florentine Bowtie Pasta Salad (71117.15314)
• 8 each Eggs, beaten
• 2 cups Cheddar cheese, shredded

Topping:

• 1 1/2 cups Small bread cubes
• 2 Tbsp Butter, melted
• 1/4 cup Cheddar cheese, shredded
• 1 Tbsp Italian parsley, chopped

1. Preheat oven to 350°F and grease 2-inch half pan.
2. Whisk eggs in large bowl and mix in Reser’s Florentine Bowtie Pasta Salad.
3. Fold in Cheddar cheese and place into prepared half pan.
4. Melt butter and mix with bread cubes, parsley, and Cheddar cheese.
5. Top casserole with bread cube mixture and bake uncovered 15-20 minutes until browned.
6. Serve and top with more chopped parsley.

• 8 lb.  Reser’s® Diced Red Skin Potato Salad (71117.14102)
• 1/2 cup Sweet chili sauce, such as Mae Ploy
• 1/2 cup Snow peas, julienned
• 1/4 cup Green onions, thinly sliced
• 1/2 cup Carrots, julienned

1. Combine sweet chili sauce, green onions, snow peas, and half of the julienned carrots in a large bowl.
2. Mix in Reser’s Diced Red Skin Potato Salad to combine.
3. Place into bowl and garnish with remaining julienned carrots.

• 8 lb. Reser’s® Homestyle Elbow Macaroni Salad (71117.00288)
• 2 Tbsp Canola oil
• 2 lbs Andouille sausage, cut into 1-inch pieces
• 1/4 cup Green onions, sliced thin
• 1 cup Green bell pepper, diced small
• 1 Tbsp Smoked paprika
• 1/2 tsp Cayenne pepper

1. Cook the diced Andouille sausage in a large skillet over medium heat with the canola oil until browned, about 5-6 minutes, stirring occasionally.
2. Transfer to a plate topped with paper towels to drain and cool.
3. Add half of the green onion and all the green peppers to a bowl and mix in Reser’s Homestyle Elbow Macaroni Salad to combine.
4. Sprinkle in cayenne pepper and smoked paprika and mix to combine.
5. Next, add the cooled sausage to the macaroni and combine.
6. Let flavors combine at least one hour before serving.
7. Place into serving bowl and garnish with remaining green onions.

• 8 lb. Reser’s® Mustard Potato Salad (71117.00212)
• 1/4 cup Brown sugar
• 1/4 cup Apple cider vinegar
• 2 lb. BBQ pulled pork in sauce, heated to 160°F

1. Combine brown sugar and apple cider vinegar in bowl to dissolve.
2. Mix in Reser’s Mustard Potato Salad to combine.
3. Portion potato salad mixture into 4 oz portions and top with 1 oz of pulled pork.

• 7 lb. Reser’s® Shredded Cole Slaw (71117.15363)
• 1 cup Coconut milk
• 1/2 cup Yellow curry paste, such as Mae Ploy
• 1/4 cup Fresh lime juice
• 1/4 cup Fresh orange juice
• 1 bunch Fresh cilantro, chopped

1. Whisk coconut milk, curry paste, juices and half of the chopped cilantro into a bowl.
2. Mix Reser’s Shredded Cole Slaw with curry-coconut dressing and place into bowl.
3. Garnish with remainder of chopped cilantro.