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Chicken Fajita Salad - USDA Foods
2½ oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup red/orange vegetable, ½ cup dark green vegetable, ½ cup other vegetable
Number of Portions: 100 Size of Portion: 1 salad
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
- Vegetables (Dark Green)
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken Strips, Fajita, USDA Foods, #100117 | 16 pounds |
Dressing, Ranch, Dry Mix, #2244 | 1/3 packet |
Milk, Fluid, Buttermilk, Cultured, Lowfat | 2 1/4 cups + 1 tablespoon |
Mayonnaise, Gallon, Bulk, # 2250 | 2 1/4 cups + 1 tablespoon |
Salsa, Bulk, #A237-USDA Foods | 1 quart + 3 1/2 cups |
Sour Cream, Cultured, MS | 3 3/4 cups |
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007 | 4 pounds + 12 ounces |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 15 pounds + 4 ounces |
Salad, Mesclun Mix, (Spring Mix), #4014 | 9 pounds + 14 ounces |
Cheese, Mozzarella, Shredded, USDA | 3 pounds + 2 ounces |
Cheese, American, Grated/Shredded, #1306 | 3 pounds + 2 ounces |
Tomatoes, Cherry, Fresh, #4108 | 4 pounds + 12 ounces |
Chips, Tortilla, Light Salt, Bulk, #2125 | 6 pounds + 4 ounces |
Peppers, Jalapeño, Sliced, #2810 | 1 pint |
DIRECTIONS
1. | Defrost the chicken in the refrigerator overnight. |
2. | Heat the grilled chicken strips according to package directions. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
3. | Cover the chicken strips and refrigerate them until ready for salad assembly. CCP: Hold under refrigeration (41 degrees or lower) until ready for assembly. |
4. | Combine the ranch dressing mix, buttermilk, mayonnaise, sour cream and salsa. Mix the ingredients thoroughly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly |
5. | If the lettuce greens are not prewashed, separate the leaves, then rinse them well under cool, running water. Drain the lettuce thoroughly. If needed, chop the lettuce into bite-size pieces. Combine all of the salad greens. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
6. | Rinse the tomatoes under cool running water, then thoroughly drain them. Slice the cherry tomatoes in half. Then place them in the refrigerator until ready for the salad assembly. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
7. | Mix the cheeses together. Weigh 1 ounce of the mixture to determine the serving size. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
8. | To assemble the salads:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
9. | Portion 1 salad for each serving. Each portion provides 2½ oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup red/orange vegetable, ½ cup dark green vegetable, and ½ cup other vegetable. |
Production Notes
Use commodity products when available. USDA Foods Grilled Chicken Strips have a different yield than purchased
chicken strips, so nutrition analysis will need to be re-calcuated if the purchased chicken is used. See recipe MRS
604 for a recipe using purchased fajita chicken.
Miscellaneous Notes
Presentation Ideas: Use a container that allows s space for the salad, tortilla chips and dressing. A clear plastic lid,
for eye appeal, is preferable. Do not refrigerate the tortilla chips. When the salad is ready for service, the chips
should be placed in the salad container.
Nutrients Per Serving
Illustrated Presentation of Chicken Fajita Salad - USDA Foods
| 1. |  1 serving of Grilled Fajita Salad with cheese on the side. |