Andre Chicken Olivier Salad

Chicken breast is steam-cooked in industrial kettles until a core temperature above 75°C is reached. It is then shredded using automated shredders to precise fiber dimensions, preventing over-mashing and maintaining mouthfeel.

Chicken Olivier offers a cleaner, milder flavor profile free from the cured spices of sausages. While both maintain identical 20-day MAP shelf lives, the poultry fibers retain moisture differently, yielding a slightly firmer and lighter mouthfeel.

Every production run undergoes rapid incubation tests for Salmonella, Staphylococcus aureus, yeast/mould, and total aerobic colony counts. Batches are released for shipment only after formal QA release confirming zero non-conformance.

Packed in 5-ply moisture-resistant corrugated cartons containing 12 to 24 units depending on tub size. Standard palletizing features up to 5 tiers with proper chimney or interlocking configurations ensuring unobstructed air circulation.

Receiving teams must probe core temperatures with calibrated penetration thermometers. If readings exceed 6°C over extended periods, the shipment is subject to rejection under cold-chain compliance terms.

Vegetables are sourced via Individual Quick Freezing (IQF) and subjected to controlled steam blanching on-site. This retains crisp texture, natural pigmentation, and micronutrients without introducing surplus unbound water.

For major institutional contracts exceeding minimum continuous tonnage, Andre's R&D can adjust dressing fat ratios (such as low-fat or diet profiles) subject to regulatory amendment approvals.