Source: MRS 2020
MRS: 600 — Salad Entrees (600s)

Chef Salad

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, ½ cup dark green vegetable, ¼ cup red/orange vegetable, 5/8 cup other vegetable
Number of Portions: 100  Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Vegetables (Other) Vegetables (Red/Orange) Vegetables (Dark Green)
  •  Meat/Meat Alternate
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)
  •  Vegetables (Dark Green)

Cucumber with Peel, Whole, Fresh, #4101
4  pound(s)
Tomatoes, Cherry, Fresh, #4108
8  pound(s) + 5  ounce(s)
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
4  pound(s) + 12  ounce(s)
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
16  pound(s)
Salad, Mesclun Mix, (Spring Mix), #4014
12  pound(s)
Turkey Ham, Diced, Frozen, #1074
6  pound(s) + 4  ounce(s)
Turkey Breast, Smoked, #1073
6  pound(s) + 2  ounce(s)
Cheese, American Process, Sliced, #1308
3  pound(s) + 2  ounce(s)
Eggs, Whole, Hard Cooked, #1323
50  egg(s)
Dressing, Fat Free, 1000 Island, 1.5 ounce, #2206
50  packet(s)
Dressing, Fat Free Italian, 1.5 ounce, #2204
50  packet(s)


Quarter each egg, place in refrigerator until ready for service.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service.


Rinse cucumbers and tomatoes under cold running water and drain. Slice cucumbers ¼ inch thick.
If whole tomatoes are used, slice tomatoes in wedges to yield 8 wedges per tomato.


Wash and drain green leaf lettuce and finely chop.
If greens are not prewashed, wash and thoroughly drain them.
Combine all greens. Fill 9 x 5 salad tray with 2 cups of mixed greens.


Place 3 cherry tomatoes in top right corner of salad tray. If using tomato wedges, place 2 tomato wedges in top right corner and 2 in front center of salad tray.


In center of mixed greens, add 1¾ ounces of diced turkey ham (or ham strips) and 1 ounce turkey strips and ½ ounce of cheese strips.


In left top corner, add 2 boiled egg quarters.


Place 3 slices of cucumber in bottom right corner.


In bottom left corner, place a 1½ ounce packet of salad dressing.


Portion 1 chef salad with 1 packet of dressing for 2½ oz. eq. meat/meat alternate, ½ cup of dark green vegetable, ¼ cup red/orange vegetable and 5/8 cup of other vegetable.
Crackers may be served as a menu item, but are not included in the recipe or in the nutritional analysis.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service. Check temperature every 30 minutes.  Cover, label, and date any leftovers. 

Production Notes

One half ounce of shredded cheese may be used instead of cheese strips.

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

Chef Salad with Turkey & Egg (without cheese) - Omit the cheese in Step 5 and follow the rest of the instructions as indicated on the original recipe.

Vegetarian Salad (cheese and egg) - In Step 5 increase cheese to 1 ounce per salad (or 6¼ pounds per 100 salads). Omit turkey ham and  turkey breast.

Vegetarian Salad (cheese only)- In step 5 increase cheese to 2 ounces per salad (or 12½ pounds per 100 salads). Omit turkey-ham, turkey breast and egg from the recipe.

Other meats (such as ham, chicken, and turkey) may be used in place of turkey-ham. Use the Food Buying Guide for School Meal Programs if additional ingredients are used.

Nutrient analysis must be re-calculated for alternate Chef Salad recipes.

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

Nutrients Per Serving
16.79 g
Dietary Fiber
2.34 g
15.18 g
1191.00 mg
Total Fat
8.71 g
Sat. Fat
3.89 g
Trans Fat
0.00 g

Illustrated Presentation of Chef Salad

1 serving of a Chef Salad.