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

Grilled Chicken Salad

Meal Component Contribution:
3 oz. eq. meat/meat alternate, 1 oz. eq. enriched 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 Enriched Grain Vegetables (Dark Green) Vegetables (Red/Orange) Vegetables (Other)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Dark Green)
  •  Vegetables (Red/Orange)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Bread, Pullman, Enriched, #1225
100  slices
Pan Release Spray, Butter Flavored #2516
100  sprays
Spice Blend MS, Italian, No Salt, #2734
1/2 cup + 1  tablespoon
Chicken Fillets, Grilled, #1020
100  fillets
Cucumber with Peel, Whole, Fresh, #4101
4  pounds
Tomatoes, Whole, Red, Ripe, Raw, #4110
9  pounds + 12  ounces
Cheese, Mozzarella, Shredded, #1307
4  pounds
Cheese, American, Grated/Shredded, #1306
4  pounds
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
15  pounds + 2  ounces
Salad, Mesclun Mix, (Spring Mix), #4014
13  pounds + 4  ounces
Broccoli, Fresh Florets, #4000
2  pounds
Dressing, Fat Free, 1000 Island, 1.5 ounce, #2206
100  packets
DIRECTIONS

1.

To make croutons:

  • Place bread in the freezer prior to cutting it 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 oven preheated to 325 degrees 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.

2.

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

CCP:  Heat to 165 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.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for salad assembly.

3.

Rinse the cucumbers and tomatoes under cold running water, then drain them.

4.

Slice the cucumbers into ¼ inch thick rounds.

5.

Core the tomatoes then slice the whole tomatoes into wedges (8 wedges per tomato).

Cover the cucumbers and tomatoes and place them under refrigeration until ready to assemble the salad.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for salad assembly.

6.

Combine the shredded cheeses. Weigh 1 ounce to determine the portion size. Place it in the refrigerator until ready for the salad assembly.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for salad assembly.

7.

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

8.

f 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.

9.

To assemble the salads:

  • Place 2 cups of lettuce in each salad container.
  • Place 3 slices of cucumbers on top of each 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 1½ ounce packet of 1000 Island salad dressing in salad plate.
  • Cover container and refrigerate until ready for service.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. 

10.

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

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

Miscellaneous Notes

Presentation Ideas: Use clear salad containers to allow space for the salad, dressing, and croutons. A clear plastic lid, for eye appeal, is preferable.
Do not refrigerate croutons. When the salad is ready for service, the croutons should be placed in the container.

Nutrients Per Serving
Calories
414
Carbohydrates
36.69 g
Dietary Fiber
3.96 g
Protein
32.85 g
Sodium
1330.00 mg
Total Fat
13.36 g
Sat. Fat
6.92 g
Trans Fat
0.00 g


Illustrated Presentation of Grilled Chicken Salad
1.

1 serving of a Grilled Chicken Salad.