Retreat Lunch Tuesday - Sandwich Board

Sonoma Chicken Salad (serves 18)
From the Whole Foods Market Cookbook

Prepare Dressing
3 cup mayonnaise
2 tsp apple cider vinegar
1/3 C honey
10 tsp poppy seeds
sea salt, to taste
ground pepper

Salad
Preheat oven to 375°F. Place
6 pounds boneless chicken breasts
in one layer in a baking dish with 1½ cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from baking pan, cool at room temperature for 10 minutes, then cover and refrigerate.
When the breasts are completely chilled (at least 2 hours refrigerated), dice into bite-sized pieces and transfer to a large bowl.
Stir in Dressing and:
2 1/4 cup pecan pieces, toasted
6 cups red seedless grapes
9 stalks celery, thinly sliced

Mediterranean Tuna Salad (serves 16)
From the Whole Foods Market cookbook

Mix together
8 (6 ounce) cans chunk light tuna, drained well
28 ounces artichoke hearts, drained and coarsely chopped
1 cup chopped red peppers
1 1/2 cup Greek olives, coarsely chopped
1 small red onion, minced
1/2 cup Italian parsley, minced
1/2 cup basil, minced
4 garlic cloves, minced (1 teaspoon)
2 teaspoon dried oregano or 2 tablespoon fresh oregano
2 cup mayonnaise
6 tablespoons lemon juice
fresh ground black pepper

Roasted Vegetables (18)
Toss veggies with dressing and roast for 20 until the caramelize at 500
3 Red Pepper
3 Green Pepper
2 1/2 Red Onion
3 Zucchini
3 Yellow Squash
3 T olive oil
3t lemon juice
6 t dried Italian herbs
Salt and pepper

Black Bean Hummus
4 cups cooked black beans, drained (or 2C Black and 2C Garbanzo)
4 tsp lemon juice (or to taste)
1/2 cup tahini
4 cloves garlic, pressed or minced
2 tsp cumin
hot pepper sauce (to taste)
3 TB olive oil
6 tsp tamari
4 TB warm water
1 cup cilantro, chopped

Combine all ingredients except for cilantro in food processor. When combined, transfer to serving bowl. Fold in cilantro. Taste and adjust seasonings to taste