Source: MRS 2020
MRS: 604.1 — Salad Entrees (600s)

Grilled Fajita Salad - USDA Foods

Meal Component Contribution:
3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, ½ cup dark green vegetable, 1/8 cup red/orange 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 (Dark Green) Vegetables (Red/Orange) Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Dark Green)
  •  Vegetables (Red/Orange)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Chicken Strips, Fajita, USDA Foods, #A563
14  pounds + 4  ounces
Dressing, Ranch, Dry Mix, #2244
1/2 gallons
Salsa, Bulk, #2823
2  quarts + 1/2 cup
Sour Cream, Cultured, MS
1  quart + 1/4 cup
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
4  pounds
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
16  pounds
Salad, Mesclun Mix, (Spring Mix), #4014
12  pounds
Chips, Tortilla, Light Salt, Bulk, #2125
6  pounds
Cheese, Mozzarella, Shredded, USDA
3  pounds + 2  ounces
Cheese, American, Grated/Shredded, #1306
3  pounds + 2  ounces
Tomatoes, Cherry, Fresh, #4108
5  pounds
Peppers, Jalapeño, Sliced, #2810
1  pint
DIRECTIONS

1.

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.

2.

Combine the ranch dressing, sour cream and salsa. Mix them thoroughly.
Portion 3 ounces of Mexi-ranch dressing in each individual portion containers.

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

3.

If the lettuce greens are not prewashed, separate the leaves, then rinse them well under cool, running water. Drain the leaves thoroughly. If needed, chop them into bite-size pieces.   
Combine all of the salad greens. 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.

4.

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.

5.

Combine the cheeses and weigh 1 ounce to determine serving size. 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.

6.

To assemble the salads:

  • Fill the salad container with 2 cups of mixed greens.
  • Place 9 - 10 tortilla chips around the edge of the salad.
  • Place 2¼ ounces of cooked chicken strips in the center of mixed greens.
  • Sprinkle 1-ounce of the combined cheeses on top of chicken strips. Cheese may be served in a 1-ounce container to avoid dairy intolerance concerns.
  • Garnish each salad with 3 cherry tomatoes (6 halves) and 2 slices of jalapeno peppers.
  • Place one container of Mexi-ranch dressing in the container.
  • Cover the salads and place them in the refrigerator until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.  Check temperature every 30 minutes. 

7.

Portion 1 salad for each serving. Each portion provides 3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, ½ cup dark green vegetable, 1/8 cup red/orange vegetable and ½ cup other vegetable.

Production Notes

Use commodity products when available. Commodity 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
Calories
392
Carbohydrates
30.52 g
Dietary Fiber
3.99 g
Protein
27.00 g
Sodium
1030.00 mg
Total Fat
16.92 g
Sat. Fat
7.00 g
Trans Fat
0.00 g


Illustrated Presentation of Grilled Fajita Salad - USDA Foods
1.

1 serving of Grilled Fajita Salad with cheese on the side.