Grilled Chicken Salad

Meal Component Contribution:
3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 5/8 cup dark green vegetable, 1/8 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)
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)
Chicken Fillets, Grilled, #16	100 fillet(s)
Cucumber with Peel, Whole, Fresh, #635	4 pound(s)
Tomatoes, Whole, Red, Ripe, Raw, #631	7 pound(s)
Cheese, Mozzarella, Shredded, #58	4 pound(s)
Cheese, American, Grated/Shredded, #60	4 pound(s)
Salad Mix, Green, Iceberg, Etc. #607	16 pound(s)
Salad, Mesclun Mix, (Spring Mix), #609	16 pound(s)
Broccoli, Fresh Florets, #600	2 pound(s)
Dressing, Fat Free, 1000 Island, 1.5 ounce, #193	100 packet(s)

DIRECTIONS

1.	To make croutons: Place bread in freezer prior to cutting into cubes. Cut each slice of bread 4 x 4 (16 cubes per slice of bread). Place cut bread cubes onto a sheet pan sprayed with butter flavored pan release spray. Spray bread 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. After croutons have cooled, portion 1 ounce croutons in soufflé cup.
2.	Place frozen chicken fillets on lined sheet pan (18" x 26" x 1"). Bake fillets according to package directions. Overcooking will cause fillets to be dry. Cover pan and refrigerate until chilled or until ready for salad assembly. CCP: Cover and refrigerate at 41 degrees F or lower.
3.	Wash cucumbers and tomatoes under cold running water, then drain. Slice cucumbers 1/4" thick. Slice tomato in wedges (8 wedges per tomato). Cover tomatoes and cucumbers and place under refrigeration until ready to build salad. CCP: Cover and refrigerate at 41 degrees F or lower.
4.	Combine shredded cheeses. Weigh 1 ounce to determine amount needed for each salad.
5.	Cut the cooked chicken fillets into strips and portion 1 fillet per serving.
6.	Combine pre-washed salad mixes and place 2 cups of salad mix in salad plate (if using a 3 compartment plate, the large section). Note: If greens are not prewashed, rinse and drain thoroughly. Place 3 slices of cucumbers on top of lettuce bed on the left side. Place two wedges of tomato on top of lettuce on the right side. Place 1 broccoli floret on each side of tomato wedges (2 broccoli florets per salad). Place 1 portion of chicken on the left center of the lettuce bed. Place 1 ounce of shredded cheese on the lettuce bed. Place 1 soufflé cup of croutons and 1 1/2 ounce packet of 1000 Island salad dressing in salad plate. Cover container and refrigerate. 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 grilled chicken salad per serving. Each portion provides 3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 5/8 cup dark green vegetable, 1/8 cup red/orange vegetable, and 1/2 cup other vegetable.

Production Notes

Use commodity products when available.

Serving Notes

Presentation Ideas:
Three compartment container allowing space for the salad, dressing, and croutons is recommended. A clear plastic lid for eye appeal is preferable.
Do not refrigerate croutons. When salad is ready for service, croutons should be placed in the container.

Nutrients Per Serving

Calories

412

Carbohydrates

38.06 g

Dietary Fiber

4.52 g

Protein

33.57 g

Sodium

1346.47 mg

Total Fat

13.74 g

Sat. Fat

6.94 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Grilled Chicken Salad

1.	One serving of a Grilled Chicken Salad