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CHICKEN SALAD WITH FRUIT 9-12

RECIPE DETAILS

Item ID: YG014

Batch Quantity: 1

Serving Size: 1

Serving Measure: WRAP

Serving Description: 1 Wrap

Nutrition Link: 80437

Food Category: Sandwich recipes

HACCP: SALAD

HACCP Process Category: NoCook

Recipe Source: YOGRT

RECIPE DETAILS

Item ID: YG014

Batch Quantity: 1

Serving Size: 1

Serving Measure: WRAP

Serving Description: 1 Wrap

Nutrition Link: 80437

Food Category: Sandwich recipes

HACCP: SALAD

HACCP Process Category: NoCook

Recipe Source: YOGRT

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

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 small dice apples
Small dice celery

Use 2″ hotel pans, 5 pans per 50 servings with 5.88 lbs in each pan

Preparation

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, folding ends in.

Serving

Serve 1 wrap to 9-12 students

To serve to-go style:
Serve chicken salad on its own in a to-go carton, on top of a green salad in a clam shell container or on a tortilla wrap as a sandwich wrapped in plastic wrap.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0.625 Vegetables Total: 0.125 Meat/Meat Alternative: 3.5 Calories: 611.71
Dark Green: 0 Milk: 0 Sat. Fat: 5.06%
Red Orange: 0 Grains: 2 Sodium: 829.91
Legumes: 0
Starchy: 0
Other: 0.125
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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