MEASURE (FOR 100 SERVINGS)
Dressing, Ranch, Dry Mix, #2244
Salsa, Bulk, #2823
2 quarts + 1/2 cup
Sour Cream, Cultured, MS
1 quart + 1/4 cup
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
Salad, Mesclun Mix, (Spring Mix), #4014
Chips, Tortilla, Light Salt, Bulk, #2125
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
Peppers, Jalapeño, Sliced, #2810
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.
Combine the ranch dressing, sour cream and salsa. Mix them 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.
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.
Rinse the tomatoes under cool running water, then drain them. Slice the cherry tomatoes in half.
To assemble the salads:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.
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: 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.
1 serving of Grilled Fajita Salad with cheese on the side.
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