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YG013 - CHICKEN SALAD WITH FRUIT K-8

Recipe Source: YOGRT
  • 1
  • 1/2
  • Serving Measure: WRAP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1/2 Wrap
  • Nutrition Link: 80436
  • Food Category: Sandwich recipes
  • HACCP: SALAD
  • HACCP Process Category: NoCook
Analysis Costing

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Sourced by Danone North America

    Chicken Strips: Pilgrim's Pride #1330 FC CN Dark Meat Chicken Menu Strips with Grill Marks 2.48 oz = 2 oz MMA (80% yield)
    Halved grapes yield 97%
    Cored, unpeeled apples yield 91%
    Celery yields 83%

    Wash all produce
    Halve the grapes
    Core and dice apples
    Dice celery

    Use 2" hotel pans, 5 pans per 100 servings with 5.88 lbs in each pan

  • Preparation Instructions:

    1. Mix yogurt and spices well
    2. Add chicken, grapes, apple, cranberries and celery. Mix to combine
    3. Refrigerate until ready to make wraps
    4. Portion a 6 oz spoodle (3/4 cup) of chicken salad into each wrap and roll.

  • Serving Instructions:

    Cut wraps in half and serve 1/2 wrap to K-8 students

Food Groups/Meal Patterns

Recipe Analysis:

Servings per Meal Pattern are Based on Default Serving Size and Measure:
Fruits: 0.25 Vegetables Total: 0 Meat/Meat Alternative: 1.75 Calories: 305.85
Dark Green: 0 Milk: 0 Sat. Fat: 5.06%
Red Orange: 0 Grains: 1 Sodium: 414.96
Legumes: 0
Starchy: 0
Other: 0
Additional: 0
YG013 - CHICKEN SALAD WITH FRUIT K-8

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