Source: MRS 2015
MRS: 612 — Salad Entrees (600s)

Chicken Salad Salad

Meal Component Contribution:
2¾ oz. eq. meat/meat alternate, ¼ cup fruit, ½ cup dark green vegetable, ¼ cup red/orange vegetable, 5/8 cup other vegetable
Number of Portions: 50  Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Vegetables (Other) Vegetables (Red/Orange) Vegetables (Dark Green) Fruits
  •  Meat/Meat Alternate
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)
  •  Vegetables (Dark Green)
  •  Fruits

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, #1323
40 egg(s), (divided 15 eggs and 25 eggs)
Cucumber with Peel, Whole, Fresh, #4101
2 pound(s)
Tomatoes, Cherry, Fresh, #4108
4 pound(s) + 4 ounce(s)
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
8 pound(s)
Salad, Mesclun Mix, (Spring Mix), #4014
6 pound(s)
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
2 pound(s)
Chicken, Diced, Cooked, IQF, #1019
6 pound(s) + 12 ounce(s)
Celery, Fresh, Diced, #4005
1 quart(s) + 1 cup(s)
Pickles, Relish, Sweet, #2816
2 cup(s)
Pepper, Black, Ground, #2718
2 teaspoon(s)
Mustard, Powder, Dry, #2712
1 1/2 tablespoon(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
3 cup(s)
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206
3 quart(s) + 1/2 cup(s)
Dressing, Fat Free Italian, 1.5 ounce, #2204
50 packet(s)
DIRECTIONS

1.

Chop 15 eggs for the chicken salad.
Slice the remaining 25 eggs into quarters.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

2.

To make chicken salad:

  • Combine chopped eggs, chicken, celery, pickle relish, pepper, dry mustard and mayonnaise. Mix lightly until well blended.
  • Cover and refrigerate until ready to use.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.

3.

Wash and drain cucumbers and tomatoes.
Slice cucumbers ¼ inch thick.
Slice cherry tomatoes in half.

4.

Wash and drain green leaf lettuce if not prewashed. Thinly slice.
Combine prewashed salad greens together and fill salad tray with 2 cups of mixed greens.
Note: If greens are not prewashed, rinse and drain thoroughly.

5.

Portion ½ cup (#8 scoop) of chicken salad in center of mixed greens. Garnish with paprika.
Place 6 cherry tomato halves or 6 grape tomatoes around chicken salad mixture.
In front right corner, place 3 slices of cucumber.
Place 2 egg quarters in bottom left corners.
In top left corner, place ¼ cup of grapes or other fresh fruit. Place 1½ ounces packet of Fat Free Italian dressing in bottom right corner.

6.

Portion one chicken salad salad per serving. Each portion provides 2¾ oz. eq. meat/meat alternate, ¼ cup fruit, ½ cup dark green vegetable, ¼ cup red/orange vegetable and 5/8 cup other vegetable.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for salads.

If fruit other than grapes are used in this recipe, nutrient analysis will need to be re-calculated.
Crackers or other grain may be offered with salad, but should be menued as another item because crackers are not included in the recipe or in the nutrient analysis.

Miscellaneous Notes

Presentation Ideas: A container allowing space for the salad, fruit and dressing is recommended. Clear plastic lid for eye appeal is preferable.

Nutrients Per Serving
Calories
289
Carbohydrates
17.53 g
Dietary Fiber
2.85 g
Protein
26.91 g
Sodium
782.00 mg
Total Fat
12.40 g
Sat. Fat
2.85 g
Trans Fat
0.00 g


Illustrated Presentation of Chicken Salad Salad
1.

1 serving of Chicken Salad Salad.