I have to do a women's lunch this next Monday and have a number of timing issues. We have an everything salad --- napa cabbage, various colored peppers, a few scallions, a sesame/olive oil dressing with lots of cilantro and chopped ginger over some fettuchini.
I have also made Ina's coconut cupcakes and have them already in the freezer. I am, just because I hate to ask for help (except now) doing most of the work. the committee is bringing the salad stuff and we'll mix on site Monday. I will bake bone in chicken breasts, figuring 3 ounces per person. I'm roasting cashew pieces, doing the pasta and the salad dressing, adding the ginger and the cilantro at the last minute.
Rather than the standard icing, I'm going to do a powdered sugar with coconut and lime glaze. CAN I DO THAT WITH THE CUPCAKES STILL FROZEN AND JUST STICK THEM BACK IN THE FREEZER?
How would you divy up the chicken breasts --- SHRED OR CUT? Would you just put the slices with waxed paper between? How soon can I make the salad dressing?
How about the nuts -- I'm planning on just putting them on cookie sheets Sunday, roasting and then put them out on the tables
I would really like to hear from someone who has a clue because I don't.
Thank you in advance.