North Dakota Adult Nutrition

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Mediterranean Chicken Salad

Brooke Wojdynski

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Mix & Chill

Nutritional Content

Allergens: Spinach; Chicken; Tomato; Carrots; Onion; AllergenSulphites; AllergenMilk

Calories: 270 Kcal

Carbohydrates: 17 g

Protein: 24 g

Total Fat: 12 g

Calcium: 200 mg

Sodium: 750 mg

Ingredients

10 Servings

  • 9.5 Oz Carrot, Fresh

  • 2/3 Cup Cranberries, Dried Sweet

  • 9.5 Oz Garnish Tomato Diced f/Fresh

  • 10 Oz Salad Mix, Spring

  • 3/4 Cup Onion, Red/Burmuda

  • 10 Oz Cheese, Feta Chicken

  • 1 lb 11 Oz Chicken Breast Grilled f/RTB

  • 10 each Chicken Breast Grilled 3z


25 Servings

  • 1 lb 8 Oz Carrot, Fresh

  • 1 1/2 Cup Cranberries, Dried Sweet

  • 1 lb 8 Oz Garnish Tomato Diced f/Fresh

  • 1 lb 10 Oz Salad Mix, Spring

  • 2 Cup Onion, Red/Burmuda

  • 1 lb 9 Oz Cheese, Feta Chicken

  • 4 lb 3 Oz Chicken Breast Grilled f/RTB

  • 25 each Chicken Breast Grilled 3z

50 Servings

  • 3 lb Carrot, Fresh

  • 3 1/8 Cup Cranberries, Dried Sweet

  • 3 lb Garnish Tomato Diced f/Fresh

  • 3 lb 3 Oz Salad Mix, Spring

  • 1 Qt Onion, Red/Burmuda

  • 3 lb 2 Oz Cheese, Feta Chicken

  • 8 lb 5 Oz Chicken Breast Grilled f/RTB

  • 50 each Chicken Breast Grilled 3z

100 Servings

  • 6 lb Carrot, Fresh

  • 1 1/2 Qt Cranberries, Dried Sweet

  • 6 lb Garnish Tomato Diced f/Fresh

  • 6 lb 6 Oz Salad Mix, Spring

  • 2 Qt Onion, Red/Burmuda

  • 6 lb 4 Oz Cheese, Feta Chicken

  • 15 lb 11 Oz Chicken Breast Grilled f/RTB

  • 100 each Chicken Breast Grilled 3z

Instructions

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

  2. Place frozen patties in a single layer on baking sheet.

  3. Prepare product as per package instructions.

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

  5. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

  6. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  7. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

  8. Discard unused product.

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