Grilled Fajita Salad (Commodity)

Meal Component Contribution:
2 1/2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/2 cup dark green vegetable, 1/4 cup red/orange vegetable,1/2 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 (Other)
Vegetables (Red/Orange)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Dressing, Ranch, Dry Mix, #201	1/2 gallon(s)
Salsa, Mild, Bulk, #269	2 quart(s) + 1/2 cup(s)
Sour Cream, Cultured, MS #16	1 1/2 quart(s) + 1/4 cup(s)
Lettuce, Green Loose Leaf, Crowns, Fresh, #633	4 pound(s)
Salad Mix, Green, Iceberg, Etc. #607	16 pound(s)
Salad, Mesclun Mix, (Spring Mix), #609	12 pound(s)
Chips, Tortilla, Light Salt, Bulk, #228	6 pound(s)
Chicken Strips, Fajita, Frozen	17 pound(s)
Cheese, Mozzarella, Shredded, #58	3 pound(s) + 2 ounce(s)
Cheese, American Process, Sliced, #39	3 pound(s) + 2 ounce(s)
Tomatoes, Cherry, Fresh, #630	5 pound(s) + 8 ounce(s)
Jalapenos, Peppers, Nacho, Sliced, #204	1 cup(s)

DIRECTIONS

1.	Combine ranch dressing, sour cream and salsa. Mix thoroughly. Portion 3 ounces of Mexi-ranch dressing in individual portion container and place in one corner of salad tray. 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. Finely chop lettuces. Combine all salad greens and fill salad tray with 2 cups of mixed salad greens.
3.	Place 9-10 tortilla chips around edge of salad.
4.	Heat grilled chicken strips according to package directions. Place 2 ounces of cooked chicken strips in center of mixed greens. 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 2 1/2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/2 cup dark green vegetable, 1/4 cup red/orange vegetable and 1/2 cup other vegetable.

Production Notes

Use commodity products when available. 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 604 for a recipe using purchased fajita chicken.

Miscellaneous Notes

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.

Nutrients Per Serving

Calories

411

Carbohydrates

30.07 g

Dietary Fiber

5.13 g

Protein

26.94 g

Sodium

1301.59 mg

Total Fat

20.73 g

Sat. Fat

8.98 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Grilled Fajita Salad (Commodity)

1.	One serving of Grilled Fajita Salad