INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Dressing, Ranch, Dry Mix, #2244 | 1/2 gallon(s) |
Salsa, Bulk, #2823 | 2 quart(s) + 1/2 cup(s) |
Sour Cream, Cultured, MS | 1 quart(s) + 2 1/2 cup(s) |
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007 | 4 pound(s) |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 16 pound(s) |
Salad, Mesclun Mix, (Spring Mix), #4014 | 12 pound(s) |
Chips, Tortilla, Light Salt, Bulk, #2125 | 6 pound(s) |
Chicken Strips, Fajita, Southwest Flavor | 14 pound(s) + 4 ounce(s) |
Cheese, Mozzarella, Shredded, #1307 | 3 pound(s) + 2 ounce(s) |
Cheese, American, Grated/Shredded, #1307 | 3 pound(s) + 2 ounce(s) |
Tomatoes, Cherry, Fresh, #4108 | 5 pound(s) |
Jalapenos, Peppers, Nacho, Sliced, #2810 | 1 cup(s) |
1. | Combine ranch dressing, sour cream and salsa. Mix thoroughly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
2. | Wash and thoroughly drain tomatoes and green leaf lettuce if not prewashed. |
3. | Place 9 - 10 tortilla chips around edge of salad. |
4. | Heat grilled chicken strips according to package directions. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Combine cheeses and weigh 1 ounce to determine serving size. Sprinkle 1 ounce mixture of shredded cheeses on top of chicken strips. |
6. | Wash and drain cherry tomatoes. Garnish each salad with 3 cherry tomatoes and 2 slices of jalapeno peppers. Cover salads and place in refrigerator until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
7. | 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. |
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.
Presentation Ideas:
A container allowing space for the salad, tortilla chips and dressing is recommended. Clear plastic lid for eye appeal is preferable. Do not refrigerate tortilla chips. When salad is ready for service, chips should be placed in container.
1. | ![]() 1 serving of Grilled Fajita Salad. |