Source: MRS 2015
MRS: 614 — Salad Entrees (600s)

Chicken Tenders Salad

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 5/8 cup dark green vegetable, 5/8 cup other vegetable, 1/4 cup red/orange vegetable
Number of Portions: 100  Size of Portion: 1 salad
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other) Vegetables (Red/Orange) Vegetables (Dark Green)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)
  •  Vegetables (Dark Green)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Chicken Breast Tenders, Breaded, #1018
200 tender(s)
Cucumber with Peel, Whole, Fresh, #4101
4 pound(s)
Tomatoes, Cherry, Fresh, #4108
8 pound(s) + 8 ounce(s)
Broccoli, Fresh Florets, #4000
2 pound(s)
Cauliflower, Fresh, Raw, Chunks, #4004
1 pound(s)
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
4 pound(s)
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
16 pound(s)
Salad, Mesclun Mix, (Spring Mix), #4014
12 pound(s)
Cheese, American, Grated/Shredded, #1307
3 pound(s) + 4 ounce(s)
Cheese, Mozzarella, Shredded, #1307
3 pound(s) + 4 ounce(s)
Dressing, Fat Free Italian, 1.5 ounce, #2204
100 packet(s)
DIRECTIONS

1.

Bake tenders according to package directions. Overcooking will cause the tenders to become dry. Reserve for Step 8.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

Wash cucumbers, tomatoes, broccoli, and cauliflower.
Slice cucumber ¼ inch thick.
If needed, cut broccoli and cauliflower into bite-size pieces.

3.

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

4.

Place 3 slices of cucumber in front left corner of tray. Add broccoli florets and cauliflower florets in right corner. Place 3 cherry tomatoes or 6 grape tomatoes in front right corner.

5.

Cut 2 tenders into bite size pieces and place in center of salad.

6.

Combine shredded cheeses and sprinkle 1 ounce of cheese over chicken tenders.

7.

Place packet of salad dressing in bottom left corner.

8.

Portion 1 salad per serving.  Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grains, 5/8 cup dark green vegetable, 5/8 cup other vegetable, and ¼ cup red/orange 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.

Miscellaneous Notes

Presentation Ideas: Clear container allowing space for the salad, dressing, or other ingredients is recommended.  Clear plastic lid for eye appeal is preferable.

Nutrients Per Serving
Calories
306
Carbohydrates
22.08 g
Dietary Fiber
4.71 g
Protein
25.06 g
Sodium
1216.00 mg
Total Fat
13.67 g
Sat. Fat
5.75 g
Trans Fat
0.00 g


Illustrated Presentation of Chicken Tenders Salad
1.

1 serving Chicken Tenders Salad.