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Grilled Fajita Salad (Purchased)
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)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken Strips, Fajita, Southwest Flavor, #1028 | 15 pounds + 12 ounces |
Dressing, Ranch, Dry Mix, #2244 | 1/3 packet |
Milk, Fluid, Buttermilk, Cultured, Lowfat | 2 1/4 cups + 1 tablespoon |
Mayonnaise, Gallon, Bulk, # 2250 | 2 1/4 cups + 1 tablespoon |
Salsa, Bulk, #2823 | 2 quarts + 1 1/4 cup |
Sour Cream, Cultured, MS | 1 quart + 5/8 cup |
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007 | 4 pounds + 12 ounces |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 15 pounds + 4 ounces |
Salad, Mesclun Mix, (Spring Mix), #4014 | 9 pounds + 14 ounces |
Cheese, Mozzarella, Shredded, #1307 | 3 pounds + 2 ounces |
Cheese, American, Grated/Shredded, #1306 | 3 pounds + 2 ounces |
Tomatoes, Cherry, Fresh, #4108 | 4 pounds + 12 ounces |
Chips, Tortilla, Light Salt, Bulk, #2125 | 6 pounds + 4 ounces |
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. | Cover the chicken strips and refrigerate them until ready for salad assembly. CCP: Hold under refrigeration (41 degrees or lower) until ready for assembly. |
3. | Combine the ranch dressing mix, buttermilk, mayonnaise, sour cream and salsa. Mix the ingredients thoroughly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly |
4. | If the lettuce greens are not prewashed, separate the leaves, then rinse them well under cool, running water. Drain the lettuce thoroughly. If needed, chop the lettuce into bite-size pieces. Combine all of the salad greens. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
5. | Rinse the cherry tomatoes under cool, running water, then drain them thoroughly. Slice the tomatoes in half. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
6. | Mix the cheeses together. Weigh 1 ounce of the mixture to determine the serving size. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
7. | To assemble the salads:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
8. | 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 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.
USDA Foods grilled chicken strips have a different yield than purchased chicken strips, so nutrition analysis will need to be re-calcuated if the commodity chicken is used. See recipe MRS 604.1 for a recipe using USDA Foods grilled chicken strips.
Miscellaneous Notes
Presentation Ideas: Use a container that allows 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
Illustrated Presentation of Grilled Fajita Salad (Purchased)
| 1. |  1 serving of Grilled Fajita Salad with cheese on the side. |