Chicken Curry in a Hurry Salad
Conejo Valley Unified School District
Chicken Curry in a Hurry Salad
Conejo Valley USD Culinary Center Team
Same Day or
Advance Prep
Same day service
except thawing
Temperature
at Service
Prep to Serve Time
Yield
Serving Size
1/2 cup (No. 8 scoop)
Per 50
Servings
Prep: 1 hour
One 12' x 20" x 6" steam
table pan
Per 100
Servings
Prep: 1 hour
Two 12' x 20" x 6" steam
table pan
Cold
50 Servings
AP = As Purchased
Ingredients
Weight
Measure
100 Servings
AP = As Purchased
Weight
Measure
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Chicken, fully-cooked, diced, frozen
6 lb 4oz
12 lb 8 oz
1. Thaw chicken in refrigerator.
CCP: Thaw chicken in refrigerator at 41° F or lower.
Celery, whole, fresh
1/2 lb AP
1 lb AP
2. Put diced chicken in large bowl (3-1/2 gallon size) and hold in refrigerator at 41° F or
lower.
CCP: Hold chicken at 41° F or lower until needed.
Onions, white, whole, fresh
1-1/2 lb
AP
3 lb AP
3. Rinse celery under cool running water. Trim and dice celery into 1" pieces to measure 3
cups for 50 servings OR 1 qt + 2 cups for 100 servings. Set aside.
Apples, red or green, whole, fresh
2 lb AP
4 lb AP
4. Peel and dice onions into 1/2" pieces to measure 3 cups for 50 servings OR 1 qt + 2 cups
for 100 servings. Set aside.
Raisins
3 cup
1 qt 2 cup
5. Rinse apples under cool running water. Core and dice apples into 1" pieces to measure 1
qt + 3 cups for 50 servings OR 3 qts + 2 cups for 100 servings. Set aside.
Almonds, raw, sliced
1-1/2 cup
3 cup
6. Measure and set aside raisins and almonds.
Mustard, yellow, ready-to-use
2 Tbsp
1/4 cup
7. Mix in small 2 quart bowl mustard, mayonnaise, salt, pepper, and curry powder to prepare
dressing.
Mayonnaise, light
3 cup
1 qt 2 cup
8. Combine chicken with celery, onions, raisins, and almonds. Set aside. Stir dressing into
chicken mixture and mix well.
Recipe #
71
District Recipe #
5/7/2015
9:34 am
Page 1 of 3
Chicken Curry in a Hurry Salad
Conejo Valley Unified School District
50 Servings
AP = As Purchased
Ingredients
Weight
Measure
100 Servings
AP = As Purchased
Weight
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Measure
Salt, table
2 tsp
1 Tbsp 1
tsp
9. Pour chicken mixture into 12" x 20" x 6" steam table pan.
CCP: Cool to 41° F or lower within 4 hours. Cover and refrigerate until service.
Pepper, black, ground
2 tsp
1 Tbsp 1
tsp
10. Portion with 1/2 cup (No 8 scoop) for each serving.
Curry powder
1 Tbsp
2 Tbsp
Contribution to Meal Pattern
Meat/Meat
Alternative
Whole GrainRich
Fruit
Dark Green
Vegetable
Red/Orange
Vegetable
Legumes
Starchy
Other
Vegetable
Additional
Vegetable
Total
Vegetable
oz. eq.
oz. eq.
cups
cups
cups
cups
cups
cups
cups
cups
2.00
1/8
Nutritional Analysis Per Serving
Calories
Carbohydrates
Kcal
grams
192.00
13.50
Protein
Saturated Fat
Trans Fat
Total Fat
Sodium
grams
grams
grams
grams
mg
18.60
1.30
0.00
8.10
145.90
Serving Suggestions: (The serving suggestions and/or variations of the recipe are optional and are NOT included in nutrient or
meal pattern component analysis.)
Recipe Roots (Flavor Profile)
Indian
Recipe Notes: Thaw chicken in refrigerator at CCP: 41 F or lower.
Menu Category
Kid Rating (forks)
Salad Recipes
Recipes with Condiments
Recipe #
71
5 Forks
District Recipe #
5/7/2015
9:34 am
Page 2 of 3
Chicken Curry in a Hurry Salad
Conejo Valley Unified School District
Recipe #
71
District Recipe #
5/7/2015
9:34 am
Page 3 of 3