Chicken Ranch Salad

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)
Chicken Fillets, Grilled, #16	100 fillet(s)
Bread, WGR, #139	100 slice(s)
Pan Release Spray, Butter Flavored #393	100 spray(s)
Spice Blend MS, Italian, No Salt, #561	1/2 cup(s) + 1 tablespoon(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)
Onions, Red, Whole, Fresh, #639	1 quart(s), sliced
Tomatoes, Cherry, Fresh, #630	8 pound(s) + 8 ounce(s)
Cheese, Parmesan, Grated, #85	3 pound(s) + 2 ounce(s)
Dressing, Lite Ranch, PC, 1.5 ounce #191	100 packet(s)

DIRECTIONS

1.	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.
2.	To make croutons: Place bread in freezer prior to cutting into cubes to make cutting bread into cubes easier. Cut each slice of bread 4 x 4. Place cut bread cubes onto a sheet pan sprayed with butter flavored pan release spray. Spray cubes with butter flavored pan release spray and sprinkle with Italian spice blend. Mix gently to incorporate seasoning. Toast in a preheated low-heat oven 325° F for approximately 30-45 minutes. Bread cubes should be dried out but not burned.
3.	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.
4.	Place 3 cherry or 6 grape tomatoes in right top corner of salad tray.
5.	Cut each chicken patty in strips and place in center of salad.
6.	Weigh 1 ounce of croutons to determine volume measure. Place croutons in top left hand corner.
7.	Sprinkle 1/2 ounce of parmesan cheese on each salad and garnish with 2 red onion rings.
8.	Place 1 1/2 ounce packet of ranch dressing in bottom right corner.
9.	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. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Production Notes

Use commodity products when available.
Note: If greens are not prewashed, rinse under cold running water and drain thoroughly.

Miscellaneous Notes

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.

Nutrients Per Serving

Calories

453

Carbohydrates

29.75 g

Dietary Fiber

3.49 g

Protein

29.77 g

Sodium

1197.00 mg

Total Fat

23.59 g

Sat. Fat

6.25 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Chicken Ranch Salad

1.	One serving of Chicken Ranch Salad MRS 602 showing an option of using crackers and croutons