Chicken Tenders Salad

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 5/8 cup dark green vegetable, 5/8 cup other vegetable, 1/4 cup red/orange 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 Breast Tenders, Breaded, #13	200 tender(s)
Cucumber with Peel, Whole, Fresh, #635	4 pound(s)
Tomatoes, Cherry, Fresh, #630	8 pound(s) + 8 ounce(s)
Broccoli, Fresh Florets, #600	2 pound(s)
Cauliflower, Fresh, Raw, Chunks, #603	1 pound(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)
Cheese, American, Grated/Shredded, #60	3 pound(s) + 4 ounce(s)
Cheese, Mozzarella, Shredded, #58	3 pound(s) + 4 ounce(s)
Dressing, Fat Free Italian, 1.5 ounce, #192	100 packet(s)

DIRECTIONS

1.	Bake tenders according to package directions. Overcooking will cause the tenders to become dry. Reserve for Step 8.
2.	Wash cucumbers, tomatoes, broccoli, and cauliflower. Slice cucumber 1/4 inch thick. If needed, cut broccoli and cauliflower into bite-size pieces.
3.	Wash and drain green leaf lettuce if not prewashed. Thinly slice. Combine salad greens. Fill salad tray with 2 cups of prewashed mixed greens. Note: If greens are not prewashed, rinse under cold running water and drain thoroughly.
4.	Place 3 slices of cucumber in front left corner of tray. Add broccoli florets and cauliflower florets in right corner. Place 3 cherry tomatoes or 6 grape tomatoes in front right corner.
5.	Cut 2 tenders into bite size pieces and place in center of salad.
6.	Combine shredded cheeses and sprinkle 1 ounce of cheese over chicken tenders.
7.	Place packet of salad dressing in bottom left corner.
8.	Portion 1 salad per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grains, 5/8 cup dark green vegetable, 5/8 cup other vegetable, and 1/4 cup red/orange 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.

Miscellaneous Notes

Presentation Ideas:
Clear container allowing space for the salad, dressing, or other ingredients is recommended. Clear plastic lid for eye appeal is preferable.

Nutrients Per Serving

Calories

316

Carbohydrates

23.79 g

Dietary Fiber

5.79 g

Protein

25.30 g

Sodium

1210.31 mg

Total Fat

13.71 g

Sat. Fat

5.76 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Chicken Tenders Salad

1.	1 serving of Chicken Tenders Salad (with crackers and ranch dressing, which are not included in the nutrient analysis)