If we are trying to get kids to consume healthier options, they need to be familiar with what we are serving. The goal is the food needs to look, smell and be appetizing to them and it is those foods that they will eat.
| INGREDIENTS | DIRECTIONS |
|---|---|
3 lbs and 2 ounces Chicken, cooked, diced, frozen, thawed 2 tbsp vegetable oil 2 tbsp Chipotle seasoning, School Made 3 lbs Lettuce, romaine, chopped 1 lb Kale, fresh, diced cut, trimmed and de-stemmed 2 lbs 1 ounce, Tomatoes, cherry or grape 1 lb 2 ounces, Carrots, shredded, precut 1 lb 3 ounces, Corn, kernel, frozen, thawed or canned, drained 60 ½ oz Cheese, cheddar, reduced fat, shredded 25 oz Tortilla chips |
1 Thaw chicken (and frozen corn, if using) in refrigerator overnight. For best results place chicken in perforated pan inside solid pan. 2 Heat tilting skillet, kettle, or large stockpot to medium heat. 3 Add vegetable oil, chicken, and chipotle seasoning. CCP: Cook until chicken reaches an internal temperature of at least 135º F. CCP: Hold at 135º F until service. 4 Using a chef’s knife, remove the stem end of the romaine head. 5 Make lengthwise cuts, then turn head ¼ turn and cut across to make 1 to 2 inch dices. (Note: About 4 lbs. 12 oz. Romaine heads equals 3 lbs. diced.) 6 Rinse chopped romaine under running water and drain well. (A commercial salad spinner is recommended.) CCP: No bare hand contact with ready to eat food. 7 CCP: Store at 41ºF or below until ready to use. 8 Open precut, diced kale and place the contents of 1 bag (2 lbs.) onto full size sheet pan. 9 Remove any large stems prior to combining with romaine. CCP: No bare hand contact with ready to eat food. 10 Rinse cherry tomatoes under running water. 11 To assemble salad: 12 Hold and serve salad base at 41º F or below. Serve with 2 oz. of hot chipotle chicken and 1 oz. of tortilla chips. 13 May be served with school made Ranch Dressing. |
Ingredients
Directions
Thaw chicken (and frozen corn, if using) in refrigerator overnight. For best results place chicken in perforated pan inside solid pan.
Heat tilting skillet, kettle, or large stockpot to medium heat.
Add vegetable oil, chicken, and chipotle seasoning. CCP: Cook until chicken reaches an internal temperature of at least 135º F. CCP: Hold at 135º F until service.
Using a chef’s knife, remove the stem end of the romaine head.
Make lengthwise cuts, then turn head ¼ turn and cut across to make 1 to 2 inch dices. (Note: About 4 lbs. 12 oz. Romaine heads equals 3 lbs. diced.)
Rinse chopped romaine under running water and drain well. (A commercial salad spinner is recommended.) CCP: No bare hand contact with ready to eat food.
CCP: Store at 41ºF or below until ready to use.
Open precut, diced kale and place the contents of 1 bag (2 lbs.) onto full size sheet pan.
Remove any large stems prior to combining with romaine. CCP: No bare hand contact with ready to eat food.
Rinse cherry tomatoes under running water.
To assemble salad:
Portion 3 cups (3 oz.) of salad greens in salad container or tray.
Top each salad with:
¼ cup (3 each) cherry tomatoes
¼ cup shredded carrots
⅛ cup corn
½ oz shredded cheese
CCP: No bare hand contact with ready to eat food.
Hold and serve salad base at 41º F or below. Serve with 2 oz. of hot chipotle chicken and 1 oz. of tortilla chips.
May be served with school made Ranch Dressing.