Chargrilled Chicken & Bacon Salad
Concept One
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Crockery Salad Bowl3oz gravy boat Knife & fork Napkin |
CCP Store all raw meat products on the bottom shelf at 0 - 4cWash all surfaces and equipment after use Add date code for tracability Ensure chicken & bacon has a core temperature of 82c before serving |
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Ingredients |
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1 (Each) Chicken Breast Raw 168g 84 (Grams) Bacon Cooked & Diced 57 (Ml) Salad Dressing Honey & Mustard LF 28 (Grams) Croutons Herb & Garlic 2 (No) Butter Portions 8g 2 (Grams) Parsley 2 (Serving) Salad Garnish |
1 (Portion) Oil for Frying/Grilling 0.5 (Each) Foccacia Bread (Sdried Tom) |
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Notes Place the baby leaf and chunky salad in the bottom of the bowl and arrange the cooked & diced bacon on the salad.Char grill the chicken breast, slice and arrange on top. Sprinkle over the croutons. Cut the half slice of bread into two triangles and arrange around the outside, add the butter portions. Serve with a sauce boat of honey mustard dressing. (Caesar dressing may be served instead of the honey mustard dressing) CCP * CRITICAL CONTROL POINTS Must always be observed as a matter of legal responsibility. · Wash hands regularly · Always check best before dates & product shelf life · Clean temperature probes before & after use |
October 1999(1234)