Source: MRS 2020
MRS: 620 — Salad Entrees (600s)

Grilled Chicken Salad

Meal Component Contribution:
3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 5/8 cup dark green vegetable, 1/8 cup red/orange vegetable, 1/2 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)

Bread, WGR, #1225
100  slices
Pan Release Spray, Butter Flavored #2516
100  sprays
Spice Blend MS, Italian, No Salt, #2734
1/2 cups + 1  tablespoons
Chicken Fillets, Grilled, #1020
100  fillets
Cucumber with Peel, Whole, Fresh, #4101
4  pounds
Tomatoes, Whole, Red, Ripe, Raw, #4110
7  pounds
Cheese, Mozzarella, Shredded, #1307
4  pounds
Cheese, American, Grated/Shredded, #1306
4  pounds
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
16  pounds
Salad, Mesclun Mix, (Spring Mix), #4014
16  pounds
Broccoli, Fresh Florets, #4000
2  pounds
Dressing, Fat Free, 1000 Island, 1.5 ounce, #2206
100  packets


To make croutons place bread in freezer prior to cutting into cubes. Cut each slice of bread 4 x 4 (16 cubes per slice of bread). Place cut bread cubes onto a sheet pan sprayed with butter flavored pan release spray. Spray bread with butter flavored pan release spray and sprinkle with Italian Spice Blend. Mix gently to incorporate seasoning. Toast in a preheated low-heat oven 325 F for approximately 30 - 45 minutes. Bread cubes should be dried out but not burned. After croutons have cooled, portion 1 ounce croutons in soufflé cup. See recipe MRS 1317, Croutons (Made), for detailed directions and photographs of this recipe.


Place frozen chicken fillets on lined sheet pan (18" x 26" x 1").
Bake fillets according to package directions. Overcooking will cause fillets to be dry.
Cover pan and refrigerate until chilled or until ready for salad assembly.

CCP:  Cover and refrigerate at 41 degrees F or lower.


Wash cucumbers and tomatoes under cold running water, then drain.
Slice cucumbers 1/4" thick.
Slice tomato in wedges (8 wedges per tomato).
Cover tomatoes and cucumbers and place under refrigeration until ready to build salad.

CCP:  Cover and refrigerate at 41 degrees F or lower.


Combine shredded cheeses. Weigh 1 ounce to determine amount needed for each salad.


Cut the cooked chicken fillets into strips and portion 1 fillet per serving.


Combine pre-washed salad mixes and place 2 cups of salad mix in salad plate (if using a 3 compartment plate, the large section).  
Note: If greens are not prewashed, rinse and drain thoroughly.
Place 3 slices of cucumbers on top of lettuce bed on the left side.
Place two wedges of tomato on top of lettuce on the right side.
Place 1 broccoli floret on each side of tomato wedges (2 broccoli florets per salad).
Place 1 portion of chicken on the left center of the lettuce bed.
Place 1 ounce of shredded cheese on the lettuce bed.
Place 1 soufflé cup of croutons and 1 1/2 ounce packet of 1000 Island salad dressing in salad plate.
Cover container and refrigerate.

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


Portion 1 grilled chicken salad per serving. Each portion provides 3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 5/8 cup dark green vegetable, 1/8 cup red/orange vegetable, and 1/2 cup other vegetable.

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

Presentation Ideas:
Three compartment container allowing space for the salad, dressing, and croutons is recommended. A clear plastic lid for eye appeal is preferable.
Do not refrigerate croutons. When salad is ready for service, croutons should be placed in the container.

Two packets of purchased croutons or 1 serving of MRS# 1317 Courtons (made) can be used instead of school made croutons. Nutrient analysis must be re-calculated.

Nutrients Per Serving
40.01 g
Dietary Fiber
4.10 g
33.33 g
1390.00 mg
Total Fat
13.70 g
Sat. Fat
6.94 g
Trans Fat
0.00 g

Illustrated Presentation of Grilled Chicken Salad

1 serving of a Grilled Chicken Salad.