North Dakota Adult Nutrition

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Southwest Chicken Caesar Salad

Brooke Wojdynski

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Chill Cook Temp.: 0°F

Nutritional Content

Allergens: Beans/Legumes; Chicken; Corn; Peppers Bell; AllergenEggs; AllergenMilk; AllergenWheat; AllergenFish

Calories: 340 Kcal

Carbohydrates: 32 g

Protein: 30 g

Total Fat: 11 g

Calcium: 150 mg

Sodium: 940 mg

Ingredients

10 Servings

  • 3 1/4 Cup Peppers, Red Fresh

  • 3 1/3 Cup Vegetable Mix, Corn Black Bean Rstd

  • 1 lb 6 Oz Lettuce, Romaine Fresh

  • 9.5 Oz Lettuce, Green Leaf

  • 10 each Chicken Breast Grilled 3z

  • 1/2 Cup Cheese, Parmesan Grated

  • 1/2 Cup Dressing, Caesar LoCal Bulk

  • 3/5 Oz Croutons, Seasoned

25 Servings

  • 2 Qt Peppers, Red Fresh

  • 2 1/8 Qt Vegetable Mix, Corn Black Bean Rstd

  • 3 lb 7 Oz Lettuce, Romaine Fresh

  • 1 lb 7 Oz Lettuce, Green Leaf

  • 25 each Chicken Breast Grilled 3z

  • 1 1/8 Cup Cheese, Parmesan Grated

  • 1 1/8 Cup Dressing, Caesar LoCal Bulk

  • 9 Oz Croutons, Seasoned

50 Servings

  • 1 Gal Peppers, Red Fresh

  • 1 Gal Vegetable Mix, Corn Black Bean Rstd

  • 6 lb 14 Oz Lettuce, Romaine Fresh

  • 2 lb 14 Oz Lettuce, Green Leaf

  • 50 each Chicken Breast Grilled 3z

  • 2 1/4 Cup Cheese, Parmesan Grated

  • 2 1/4 Cup Dressing, Caesar LoCal Bulk

  • 1 lb 2 Oz Croutons, Seasoned

100 Servings

  • 2 Gal Peppers, Red Fresh

  • 2 Gal 1 Cup Vegetable Mix, Corn Black Bean Rstd

  • 13 lb 12 Oz Lettuce, Romaine Fresh

  • 5 lb 12 Oz Lettuce, Green Leaf

  • 100 each Chicken Breast Grilled 3z

  • 1 1/8 Qt Cheese, Parmesan Grated

  • 1 1/8 Qt Dressing, Caesar LoCal Bulk

  • 2 lb 4 Oz Croutons, Seasoned

Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Tear greens into bite size pieces. Place greens into a large bowl, Chill.

  3. Prepare chicken per manufacturer's instructions. Slice chicken in strips. Chill. Chicken will be served chilled.

  4. As close to serving time as possible, gently mix lettuce with dressing and parmesan cheese.

  5. For each serving place 2 cup salad on plate add 1/3 cup black bean and corn salsa and red pepper slice(4) Sprinkle with croutons. Place 3 oz chicken breast strips over top of salad.

  6. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

  7. CCP -- Maintain <40F/4C; discard unused product. (FDA)





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