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Chicken Salad Salad
2¾ oz. eq. meat/meat alternate, ¼ cup fruit, ¼ cup red/orange vegetable, ½ cup dark green vegetable, and 5/8 cup other vegetable,
Number of Portions: 50 Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Fruits
- Vegetables (Red/Orange)
- Vegetables (Dark Green)
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Eggs, Whole, Hard Cooked, Medium, #1323 | 17 eggs |
Chicken, Diced, Cooked, IQF, #1019 | 6 pounds + 12 ounces |
Celery, Fresh, Diced, #4005 | 1 quart + 1 cup |
Pickles, Relish, Sweet, #2816 | 2 cups |
Pepper, Black, Ground, #2718 | 2 teaspoons |
Mustard, Powder, Dry, #2712 | 1 tablespoon + 2 teaspoons |
Mayonnaise, Reduced Calorie, Bulk, #2249 | 3 cups |
Eggs, Whole, Hard Cooked, #1323 | 25 eggs |
Cucumber with Peel, Whole, Fresh, #4101 | 2 pounds + 2 ounces |
Tomatoes, Cherry, Fresh, #4108 | 4 pounds + 10 ounces |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 9 pounds + 8 ounces |
Salad, Mesclun Mix, (Spring Mix), #4014 | 6 pounds + 12 ounces |
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007 | 2 pounds + 6 ounces |
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206 | 3 quarts + 1/2 cup |
Dressing, Fat Free Italian, 1.5 ounce, #2204 | 50 packets |
DIRECTIONS
1. | To make the chicken salad:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for salad assembly. |
2. | Slice 25 eggs in half. Cover and refrigerate the until ready for the salad assembly. CCP: Cover and refrigerate at 41 degrees F or lower until ready for salad assembly. |
3. | Rinse the grapes, cucumbers, and tomatoes under cold running water, then drain them thoroughly. |
4. | Slice the cucumbers into ¼-inch thick rounds. |
5. | Slice the cherry tomatoes in half. Place the cucumbers and tomatoes in the refrigerator until ready for the salad assembly. CCP: Cover and refrigerate at 41 degrees F or lower until ready for salad assembly. |
6. | If the lettuce greens are not prewashed, separate the leaves, then rinse them well under cool, running water, and drain thoroughly. If needed, chop the lettuce into bite-size pieces. CCP: Cover and refrigerate at 41 degrees F or lower until ready for salad assembly. |
7. | To assemble the Salads:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
8. | Portion one Chicken Salad Salad per serving. Each portion provides 2¾ oz. eq. meat/meat alternate, ¼ cup fruit, ¼ cup red/orange vegetable, ½ cup dark green vegetable, and 5/8 cup other vegetable.
Crackers or other grain may be offered with the salad, but they should be menued as a seperate item, as the crackers are not included in the nutrient analysis or crediting of this recipe. CCP: Hold under refrigeration (41 degrees F or lower). 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.
Serving Notes
If fruit other than grapes is used in this recipe, the nutrient analysis will need to be re-calculated.
Crackers or other grain may be offered with this salad, but the grain should be menued as another item because crackers are not included in this recipe or in the nutrient analysis.
Miscellaneous Notes
Presentation Ideas: Use a container that allows space for the salad, fruit, and dressing. A clear plastic lid, for eye appeal, is preferable.