"I am a cook at a Retirement Community, that houses @ 120 residents. This is actually my 1st real experience, cooking for such a large group of seniors. I have been with this company for a year now, and have had several unique dishes to try to prepare. Today, one of my menu items happened to be, Chicken & Vegetable Salad. So, this morning, @ 4am, I took a quick look on the internet for an idea of what to prepare. And I stumbled across this recipe. Now, having such a mixed palatized group, to try to please, I, once again, Succeeded! I steamed 32 frozen, boneless, chicken breasts, seasoned with basil, garlic powder, onion powder, and ground sage. Chilled it during breakfast. Then pulse pureed carrots thru foodprocessor. Diced 1 red onion, 1 large, slightly peeled cucumber, thin sliced, 3 heads worth broccoli florets, and 1 head cauliflower flores.Added frozen green peas, and cherry tomatoes, halved. Hand tossed all ingredients, in large plastic container, with pre-made Italian dressing. Served on top a bed of chopped romaine, and garnished with a sprinkle of Parmesan cheese. Had a little left over, and tried it with Raspberry-Hazelnut Vingerate! Was A Hit with the Residents! And was Delicious w/ The Raspberry-Hazelnut! Thank You, for the recipe!!"