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Chef’s Weekly Specials for May 22 – 26, 2017

Salad Specials
Quinoa & Grilled Tofu Salad – Quinoa & Grilled Tofu tossed with Dried Cranberries & Pepita’s
($1.50 pp)

Sandwich Specials
(Gluten Free Bread is Available Upon Request)
BBQ Chicken Breast – BBQ Chicken Breast Topped with Pepper Havarti Cheese & Pickled Onions

Featured Menu Package of the Week
(Minimum of 10 people)
Grilled Salmon with Dill Dijon Cream Sauce
Accompanied By:
Roasted Carrots
Herb Roasted Red Bliss Potatoes
Linzer Bars
Without Rolls & Butter $16.95pp
With Rolls & Butter $17.95pp

Boston Catering & Events Recipe of the Week
Lime Chicken Soft Tacos

1 ½ lbs. Skinless, Boneless Chicken Breast, cubed
1/8 cup Red Wine Vinegar
½ Lime, juiced
1 tsp White Sugar
½ tsp Salt
½ tsp Ground Black Pepper
2 Green Onions, chopped
2 Cloves Garlic, minced
1 tsp Dried Oregano
10 (6 inch) Flour Tortillas
1 Tomato, diced
¼ cup Shredded Lettuce
¼ cup Shredded Monterey Jack Cheese
¼ cup Salsa

1. Sauté chicken in a medium saucepan over medium high heat for about 20 minutes
2. Add vinegar, lime juice, sugar, salt, pepper, green onions, garlic and oregano
3. Simmer for an extra 10 minutes
4. Heat an iron skillet over medium heat
5. Place tortillas in the pan, warm and turn over to heat the other side. Repeat with remaining tortillas
6. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa

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