Grilled Chicken Salad
Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Grill
Nutritional Content
Allergens: Chicken; Spinach; Carrots; AllergenMilk; AllergenWheat
Calories: 110 Kcal
Carbohydrates: 6 g
Protein: 16 g
Total Fat: 3.5 g
Calcium: 75 mg
Sodium: 160 mg
Ingredients
10 Servings
1/3 Cup Carrot, Fresh
1 lb 8 Oz Salad Mix, Spring
1/3 Cup Cheese, Parmesan Grated
1 1/8 Cup Croutons, Seasoned
1 lb 12 Oz Chicken, Breast Bnls Sknls Large
25 Servings
1 Cup Carrot, Fresh
3 lb 12 Oz Salad Mix, Spring
1 Cup Cheese, Parmesan Grated
2 2/3 Cup Croutons, Seasoned
4 lb 6 Oz Chicken, Breast Bnls Sknls Large
50 Servings
1 3/4 Cup Carrot, Fresh
7 lb 8 Oz Salad Mix, Spring
1 3/4 Cup Cheese, Parmesan Grated
1 1/4 Qt Croutons, Seasoned
8 lb 11 Oz Chicken, Breast Bnls Sknls Large
100 Servings
3 1/2 Cup Carrot, Fresh
15 lb Salad Mix, Spring
3 1/2 Cup Cheese, Parmesan Grated
2 3/4 Qt Croutons, Seasoned
17 lb 6 Oz Chicken, Breast Bnls Sknls Large
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Wash, and drain greens. Tear greens into bite size pieces. Wash, shred carrots. Mix ingredients into a large bowl.
As close to serving time as possible, add croutons and cheese to greens and mix gently.
Grill chicken. Cut into strips.
Portion two cups of salad on dinner plate. Place 3 oz meat. (in strips) on top of salad mixture. Cool if not serving immediately. Serve with dressing of choice.
For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.
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.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.