MEASURE (FOR 100 SERVINGS)
Chicken Fillets, Grilled, #1020
Bread, WGR, #1225
Pan Release Spray, Butter Flavored #2516
Spice Blend MS, Italian, No Salt, #2734
1/2 cups + 1 tablespoons
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
Salad, Mesclun Mix, (Spring Mix), #4014
Onions, Red, Whole, Fresh, #4102
1 quarts , sliced
Tomatoes, Cherry, Fresh, #4108
8 pounds + 8 ounces
Cheese, Parmesan, Grated, #1304
3 pounds + 2 ounces
Dressing, Lite Ranch, PC, 1.5 ounce #2205
Bake chicken patty according to package and/or case directions. Overcooking will cause the patty to become dry.
CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.
To make croutons:
Wash and thoroughly drain tomatoes and green leaf lettuce if not prewashed.
Place 3 cherry or 6 grape tomatoes in right top corner of salad tray.
Cut each chicken patty in strips and place in center of salad.
Weigh 1 ounce of croutons to determine volume measure. Place croutons in top left hand corner.
Sprinkle ½ ounce of parmesan cheese on each salad and garnish with 2 red onion rings.
Place 1½ ounce packet of ranch dressing in bottom right corner.
Portion 1 salad for each serving. Each portion provides 2½ oz. eq meat/meat alternate, 1 oz. eq. whole grain, ½ cup dark green vegetable, ¼ cup red/orange vegetable, and ½ cup other vegetable.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.
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.
Note: If greens are not prewashed, rinse under cold running water and drain thoroughly.
Parmesan cheese may be served on the side (see picture below for an example).
Presentation Idea: A container allowing space for the salad, croutons and dressing is recommended. Clear plastic lid for eye appeal is preferable. Do not refrigerate croutons. When salad is ready for service, croutons should be placed in container.
1 serving with Ranch Chicken Salad.
1 serving of Ranch Chicken Salad with parmesan cheese on the side.
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