| 4 qts | U.S. parboiled white rice, cooked, cooled | 4 L |
| 16 lbs | chicken, cooked, diced | 7.3 kg |
| 2 cups | onion, finely chopped | 500 mL |
| 2 cups | green and or white onions, chopped | 500 mL |
In a large bowl, combine all ingredients and chill.
| 2 cups | vegetable oil | 500 mL |
| 1 cup | apple cider vinegar | 250 mL |
| 2-1/2 tbsp | salt | 35 mL |
| 1-1/2 tbsp | hot pepper sauce | 20 mL |
Combine all ingredients and reserve.
| 4 qts | tomatoes, peeled, diced, drained | 4 L |
| 16 qts | iceberg lettuce, shredded | 16 L |
Combine tomatoes and lettuce with rice mixture and dressing.
| 4 lbs | tortilla chips | 2 kg |
At serving time, add tortilla chips and toss lightly.
| Per Serving: | |
| Calories: 271 Protein: 19 g Carbs: 24 g Total Fat: 12 g |
Sat Fat: 3 g Cholesterol: 36 mg Sodium: 726 mg Fiber: 2 g |
Yield: 100, Portion: 7-1/2 oz