Chopped Chicken Salad
Hayward Unified School District
Chopped Chicken Salad
Hayward USD Culinary Center Team
Same Day or
Advance Prep
Prep to Serve Time
Yield
Serving Size
One 14-oz Salad
Two days advance
Per 54
Servings
2 hours
54 14-oz salads
Temperature
at Service
Per 108
Servings
4 hours
108 14-oz salads
Cold
54 Servings
AP = As Purchased
Ingredients
Weight
Chicken, fajita strips, fully-cooked,
frozen
Measure
6 lb 12 oz
Water
108 Servings
AP = As Purchased
Weight
13 lb 8 oz
3 gal 2
cup
Couscous, pearl, whole wheat, dry
6 lb 12 oz
Corn, whole kernel, canned
Measure
1 gal 1 qt
13 lb 8 oz
3 qt 1-1/2
cup
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
1. Thaw chicken in refrigerator for 2 days prior to making the salads at 41°F or lower.
CCP: Thaw chicken in refrigerator at 41°F or below for 48 hours.
6 gal 1 qt
2. The day before making salads, bring 3 gallons + 2 cups (for 50 servings) OR 6 gallons + 1
quart (for 100 servings) of water to a simmer. Turn off the pot, add couscous, then stir and
cover for 15 minutes.
2 gal 2 qt
3. Cool couscous to 41°F or lower.
CCP: Cool couscous to less than 41°F in 6 hours as follows: to 70°F in 2 hours, and then to
41°F in 4 hours.
Store couscous in refrigerator overnight.
1 gal 2 qt
3 cup
4. On day of production, cut chicken into 1/2" pieces.
Onions, red, whole, fresh
2 lb AP
4 lb AP
5. Drain and rinse corn under cool running water. Set aside.
Peppers, bell, red, fresh
5 lb AP
10 lb AP
6. Trim and peel red onions. Dice to 1/4" by 1/4" pieces. Set aside.
Cranberries, dried
Recipe #
107
1 qt 2 cup
District Recipe #
3 qt
7. Rinse peppers under cool running water. Trim ends from bell peppers and remove pith
and seeds. Dice into 1/4" by 1/4" pieces. Set aside.
4/11/2016
2:13 pm
Page 1 of 3
Chopped Chicken Salad
Hayward Unified School District
54 Servings
AP = As Purchased
Ingredients
Weight
Cheese, cheddar, yellow, shredded
3 lb 6 oz
Lettuce, romaine, chopped,
ready-to-use
4 lb 8 oz
Measure
108 Servings
AP = As Purchased
Weight
9 lb
1 gal
Chopped Chicken Salad Dressing
(see separate recipe)
Directions:
Include Critical Control Points (CCP)
Measure
6 lb 12 oz
3 gal 1 qt
2 cup
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
8. Combine couscous, corn, red onions, peppers, cranberries, and cheddar cheese by
mixing together in large container.
6 gal 3 qt
9. Place 1 cup (No. 4 Scoop) of lettuce on bottom of individual 22-oz salad container.
2 gal
10. Top lettuce with 1 cup (No. 4 Scoop) of couscous mixture.
11. Top couscous mixture with 1/4 cup (No.16 scoop) fajita chicken (approximately 2 oz).
12. Place 2-oz container of Chopped Chicken Salad Dressing in salad container and cover
salad.
CCP: Hold for cold service at 41°F or lower.
13. Serve 14-oz salad immediately or refrigerator at 41°F or lower until service.
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
1.75
1/8
1/2
1/4
1/4
1
Nutritional Analysis Per Serving
Calories
Carbohydrates
Kcal
grams
411.00
41.37
Protein
Saturated Fat
Trans Fat
Total Fat
Sodium
grams
grams
grams
grams
mg
20.22
4.18
0.00
18.05
676.60
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)
Mediterranean
Recipe Tips: (Include tips for preparing the recipe.)
Menu Category
Salad Recipes
Recipes with Condiments
Recipe #
107
Kid Rating (forks)
Not Rated Recipe Notes: Cook couscous the day before making the salads. May rinse and chop chicken that day.
District Recipe #
4/11/2016
2:13 pm
Page 2 of 3
Chopped Chicken Salad
Hayward Unified School District
Recipe #
107
District Recipe #
4/11/2016
2:13 pm
Page 3 of 3