From: Chef Roberto Santibañez for Avocados from Mexico. Yield: 24 servings, 1½ cups each. 12 cups cooked chicken, cut into 1" pieces 6 cups diced sweet red apple 3 cups thinly sliced celery 3 cups lightly toasted pecans, coarsely chopped 3 cups roughly chopped flat-leaf (Italian) parsley 1½ cups chopped red onion ½ cup chopped mint ½ cup chopped jalapeno pepper 1 Tbsp. salt ¾ cup fresh lemon juice 6 Tbsp. olive oil 12 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.