Grilled Fajita Salad (Purchased)

Meal Component Contribution:
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)
Dressing, Ranch, Dry Mix, #2244	1/2 gallon
Salsa, Bulk, #2823	2 quarts + 1/2 cup
Sour Cream, Cultured, MS	1 quart + 1/4 cup
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007	4 pounds
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012	16 pounds
Salad, Mesclun Mix, (Spring Mix), #4014	12 pounds
Chips, Tortilla, Light Salt, Bulk, #2125	6 pounds
Chicken Strips, Fajita, Southwest Flavor, #1028	15 pounds + 12 ounces
Cheese, Mozzarella, Shredded, #1307	3 pounds + 2 ounces
Cheese, American, Grated/Shredded, #1306	3 pounds + 2 ounces
Tomatoes, Cherry, Fresh, #4108	5 pounds
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.
2.	Combine the ranch dressing, sour cream and salsa. Mix them thoroughly. Portion 3 ounces of Mexi-ranch dressing in individual portion containers. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.
3.	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 pieces. Combine all of the salad greens.
4.	Rinse the tomatoes under cool running water, then drain them. Slice the cherry tomatoes in half.
5.	To assemble the salads: Fill the salad container with 2 cups of mixed greens. Place 9 - 10 tortilla chips around the edge of the salad. Place 2¼ ounces of cooked chicken strips in the center of mixed greens. Combine the cheeses and weigh 1 ounce to determine serving size. Sprinkle 1-ounce of cheeses on top of chicken strips. Cheese may be served in a 1-ounce container to avoid dairy intolerance concerns. Garnish each salad with 3 cherry tomatoes (6 halves) and 2 slices of jalapeno peppers. Place one container of Mexi-ranch dressing in the container. Cover the salads and place them in the refrigerator until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.
6.	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.

Commodity 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 605 for a recipe using commodity chicken.

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

Calories

418

Carbohydrates

30.22 g

Dietary Fiber

4.10 g

Protein

28.55 g

Sodium

1098.00 mg

Total Fat

19.08 g

Sat. Fat

8.49 g

Trans Fat

0.00 g

Illustrated Presentation of Grilled Fajita Salad (Purchased)

1.	1 serving of Grilled Fajita Salad with cheese on the side.