Chicken Almond & Broccoli (with Sunblest)

Ingredients:

For The Pasta And Salad:

• 4.4 kg Sunblest Macaroni
• 54 cups broccoli florets, 3.5–4 kg
• 9 cups raisins, 1.3 kg
• 9 kg cooked chicken, cubed or shredded
• 9 cups, approx.1kg celery, finely diced
• 9 cups almonds, toasted & sliced
• 9 cups, approx.1kg scallions, chopped

For The Dressing:

• 18 cups mayonnaise, approx. 4.3 litres
• 13½ cups sour cream or Greek yoghurt, approx. 3.2 litres
• 36 tbsp honey, approx. 2¼ cups
• 54 tbsp Dijon Mustard, approx. 3⅓ cups
• 18 tbsp salt, start with 12, adjust to taste
• 18 tbsp dried Italian seasoning, approx. 1⅛ cups
• 9 tsp white pepper, approx. 3 tbsp

Method

1. Cook macaroni: Cook macaroni in several large batches. Drain well and cool completely.

2. Blanch broccoli: Blanch broccoli briefly for 1–2 minutes, then shock in cold water to keep it bright and crisp.

3. Prepare dressing: Whisk dressing ingredients in multiple batches for even seasoning.

4. Combine ingredients: Combine pasta, chicken, broccoli, raisins, celery, almonds, and scallions in a large catering tub.

5. Add dressing: Fold dressing through gently until evenly coated.

6. Chill and serve: Chill for at least 1 hour before serving.

Catering Tip: Toast almonds separately and fold in just before serving for crunch.

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