Kiwifruit-Orange Chicken Salad Kiwifruit-Orange Chicken Salad 24 9 each Sysco Brand navel oranges 1 cup Arrezzio olive oil 3 tbsp. Red wine vinegar 1 tbsp. Sysco Supreme balsamic vinegar 2 tsp. Sysco Imperial Dijon-style mustard To taste Sysco Classic salt and Sysco Imperial ground black pepper 5 lb. Sysco Brand kiwifruit, peeled, sliced, halved (32, 2-1/2 ounces) 3 cups Sysco Brand pecans, toasted, chopped 3 cups Sysco Imperial sliced red onions 9 cups Sysco Classic shredded chicken breasts, poached 3 gal. Mixed greens 1. Cut peel and pith from oranges. Cut into segments, removing remaining skin. Squeeze juice from leftover skin; reserve juice for vinaigrette.
2. Whisk together the oil, vinegars, mustard, salt and pepper, plus 1/4 cup of the reserved orange juice until well combined.
3. In large bowl, toss oranges and kiwifruit with vinaigrette and remaining ingredients, except greens, until well coated.
4. For each serving, toss salad with greens just before serving. Place 2 cups salad on salad plate.