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Chicken Tenders Salad
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 (Dark Green)
- Vegetables (Red/Orange)
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken Breast Tenders, Breaded, #1018 | 200 tenders |
Cucumber with Peel, Whole, Fresh, #4101 | 4 pounds |
Tomatoes, Cherry, Fresh, #4108 | 8 pounds + 8 ounces |
Broccoli, Fresh Florets, #4000 | 1 pound + 12 ounces |
Cauliflower, Fresh, Raw, Chunks, #4004 | 1 pound |
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007 | 4 pounds + 12 ounces |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 19 pounds |
Salad, Mesclun Mix, (Spring Mix), #4014 | 13 pounds + 4 ounces |
Cheese, American, Grated/Shredded, #1306 | 3 pounds + 4 ounces |
Cheese, Mozzarella, Shredded, #1307 | 3 pounds + 4 ounces |
Dressing, Fat Free Italian, 1.5 ounce, #2204 | 100 packets |
DIRECTIONS
1. | Bake the tenders according to the package directions. Overcooking the tenders will cause them to become dry. Reserve for Step 8. 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. | Rinse the cucumbers and tomatoes under cool running water. Drain them all thoroughly. If the broccoli is not pre-washed, rinse and thoroughly drain it as well. |
3. | Slice the cucumbers into ¼ inch thick rounds. |
4. | Slice the cherry tomatoes in half. |
5. | If needed, cut the broccoli into bite-size pieces. Place the cucumbers, tomatoes, and broccoli in the refrigerator until ready for the salad assembly. CCP: Cover and refrigerate at 41 degrees F or lower until ready for the 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 them into bite-size piece CCP: Cover and refrigerate at 41 degrees F or lower until ready for the salad assembly. |
7. | Combine the shredded cheeses. Weigh 1 ounce of cheese to determine the portion size. Place the cheeses in the refrigerator until ready for the salad assembly. CCP: Cover and refrigerate at 41 degrees F or lower until ready for the salad 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 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). 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: Use a clear container to allow space for the salad, dressing, or other ingredients. Clear plastic lid, for eye appeal, is preferable.