North Dakota Adult Nutrition

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Cobb Salad

Brooke Wojdynski

Serving Size: 1 Each Makes: 10/25/50/100 Servings Cook Method: Chill Cook Temp.: 0.0°F

Nutritional Content

Allergens: AllergenEggs; AllergenSulphites; Chicken; Tomato; AllergenWheat; AllergenFish; Spinach; Bell Peppers

Calories: 310 Kcal

Carbohydrates: 15 g

Protein: 19 g

Total Fat: 21 g

Calcium: 75 mg

Sodium: 580 mg

Ingredients

10 Servings

  • Chicken Breast Grilled Ckd Sliced 3z 1 lb 4 Oz

  • Lettuce, Iceberg Bite Sized 6.5 Oz

  • Lettuce, Romaine Fresh Bite Sized 3 Oz

  • Spinach, Fresh Bite Sized 3 Oz

  • Lettuce, Green Leaf Bite Sized 8 Oz

  • Pepper, Green Fresh Chopped 10 Oz

  • Tomato, Fresh Chopped 1 lb 3 Oz

  • Egg Boiled Hard Whole RTS Chopped 5 Each

  • Dressing, French Bulk 1 1/3 Cup

25 Servings

  • Chicken Breast Grilled Ckd Sliced 3z 3 lb 2 Oz

  • Lettuce, Iceberg Bite Sized 1 lb

  • Lettuce, Romaine Fresh Bite Sized 8 Oz

  • Spinach, Fresh Bite Sized 8 Oz

  • Lettuce, Green Leaf Bite Sized 1 lb 4 Oz

  • Pepper, Green Fresh Chopped 1 lb 9 Oz

  • Tomato, Fresh Chopped 3 lb

  • Egg Boiled Hard Whole RTS Chopped 12.5 Each

  • Dressing, French Bulk 3 1/3 Cup

50 Servings

  • Chicken Breast Grilled Ckd Sliced 3z 6 lb 4 Oz

  • Lettuce, Iceberg Bite Sized 2 lb

  • Lettuce, Romaine Fresh Bite Sized 1 lb

  • Spinach, Fresh Bite Sized 1 lb

  • Lettuce, Green Leaf Bite Sized 2 lb 8 Oz

  • Pepper, Green Fresh Chopped 3 lb 2 Oz

  • Tomato, Fresh Chopped 6 lb

  • Egg Boiled Hard Whole RTS Chopped 25 Each

  • Dressing, French Bulk 1 3/4 Qt

100 Servings

  • Chicken Breast Grilled Ckd Sliced 3z 12 lb 8 Oz

  • Lettuce, Iceberg Bite Sized 4 lb

  • Lettuce, Romaine Fresh Bite Sized 2 lb

  • Spinach, Fresh Bite Sized 2 lb

  • Lettuce, Green Leaf Bite Sized 5 lb

  • Pepper, Green Fresh Chopped 6 lb 4 Oz

  • Tomato, Fresh Chopped 12 lb

  • Egg Boiled Hard Whole RTS Chopped 50 Each

  • Dressing, French Bulk 3 1/4 Qt

Instructions

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

  2. Preprep: Thaw Chicken under refrigeration at <40F/4C.

    Cook Chicken to *internal temp of 165F/74C held for 15 sec. *Maintain >140F/60C for only 4 hrs. Chicken will be hot when placed on Salad.

  3. For each Salad place 1 cup Lettuces on plate. Add 1 Tablespoon Green Pepper, 1 Tablespoon Tomato, 1 Tablespoon Egg. *Maintain <40F/4C. At time of service add 2 oz Hot Chicken. Serve with 2 Tablespoons Dressing. **Traditionally, toppings are not evenly distributed in a Cobb Salad. Each Topping is placed in a separate pile on the top of the Salad.

  4. CCP -- Maintain <40F/4C.



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