| Ingredient | ULF # | Portion |
|---|---|---|
| Brakebush Fully Cooked Flame Seared Pulled Chicken | 673253 | 5 lb. |
| Emma Krumbee's Wild Rice Hoagie | 717113 | 1 ea. |
| Cool Crisp Pickle Shreddies | 280750 | 2 lb. |
| Cool Crisp Pickle Juice | 280750 | 1 cup |
| Highland Market Extra Heavy Mayonnaise | 463398 | .33 gal. |
| Baron Spices Dill Weed | 290840 | 2 Tbsp. |
| Livia's Seasoning | 290904 | 2 Tbsp. |
| Red Onion, diced | 138629 | 1 cup |
| Revol Red Romaine | 133983 | 2 leaves |
| On the Vine Tomatoes | 140207 | 2 sli. |
To make chicken salad dressing, combine mayo, pickle shreddies, pickle juice, dill weed, Livia’s seasoning, and diced red onions. Mix in the flame seared chicken.
Assemble sandwich with 6 oz. of chicken salad, two slices of tomato and two leaves of red romaine.
