Southwestern Chipotle Chicken Salad Recipe

Makes 40 servings

This recipe makes 40-10 ounces of Southwestern Chicken Salad with 1 ounce of chipotle dressing.

Ingredients

The ingredient list includes one scoop per ballast or volume. Choose a measure, either ballast or volume, for the ingredient. lester is listed in bold first.

  • 4 pounds and 14 ounces fully cooked frozen chicken (US Department of Agriculture [USDA] foodstuff)
  • ½ cup rotisserie seasoning
  • 5 pounds as purchased (AP) untrimmed romaine lettuce
  • 2 quarts and 1⅞ cups canned corn, packed in liquid (1 number 10 can) (USDA food product)
  • 2 quarts and 1¾ cups black beans, canned (USDA food product)
  • 5 pounds and 3 ounces AP Fresh Whole Red Tomatoes
  • 2 pounds and 2 ounces AP fresh, whole red onions
  • 1 pound and 4 ounces yellow cheddar cheese, grated (USDA food product)
  • 1 liter and ⅞ cup chipotle dressing

directions

To be prepared in advance
  1. Thaw the chicken cubes in the refrigerator for 24 hours. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or less.
To prepare the chicken
  1. Place thawed chicken in a 12-inch by 20-inch by 4-inch steamer pan. PCC: Store chicken in the refrigerator at 41°F or colder.
  2. Sprinkle rotisserie seasoning over chicken and mix well.
  3. Rinse the lettuce under cold running water. Drain, trim and chop the lettuce. Place the lettuce in an 18-inch by 26-inch by 9-inch (13 gallon) food container or similar, to measure 2 gallons, 1 liter, and 3 cups. Cover. Store in the fridge for assembly. CCP: Store lettuce in the refrigerator at 41°F or below.
  4. Drain and rinse the corn in a colander. Place corn in a 12-inch by 20-inch by 4-inch steamer table top. Hold for assembly in the refrigerator. PCC: Store corn in the refrigerator at or below 41°F.
  5. Rinse and cut the ends of the tomatoes. Cut the tomatoes into ¼-inch pieces to measure 2 quarts and 1¾ cups. Place in a 12-inch by 20-inch by 4-inch steamer pan. CCP: Store tomatoes in the refrigerator at 41°F or less.
  6. Slice and dice the red onions to measure 1 liter and 1 cup. Place in a 12-inch by 20-inch by 4-inch steamer pan. CCP: Store red onions in the refrigerator at 41°F or below.
  7. Place shredded cheese in a 12-inch by 20-inch by 4-inch steamer pan. Store in the fridge for assembly. PCC: Store shredded cheese in the refrigerator at 41°F or colder.
Assemble the Southwest Chicken Salad
  1. Lay out and place the ingredients in the order of assembly on the work table.
  2. Add 1 cup chopped romaine lettuce to the bottom of a clear container, 6½ inches by 5 inches by 1⅞ inch. Add the following side by side: ¼ cup or number 16 scoop of corn, ¼ cup or number 16 scoop of black beans, ¼ cup or number 16 scoop of tomatoes, ⅜ cup or number 10 scoop, 2 ounces of diced chicken, 2 tablespoons or a number 30 ball of onions and 2 tablespoons or a number 30 ball of shredded cheddar cheese.
  3. Portion 2 tablespoons or number 30 chipotle dressing in a 2-ounce serving cup. Seal with a lid.
  4. Wrap the salad. Refrigerate. CCP: Store salad in refrigerator at or below 41°F.
  5. Serve a 10 ounce salad with 1 ounce chipotle dressing.

Nutritional analysis

  • Calories, in K calories: 357
  • Carbohydrates, in grams: 31.94
  • Protein, in grams: 27.41
  • Saturated fatty acids, in grams: 4.02
  • Trans fat, in grams: 0
  • Total fat, in grams: 13.91
  • Sodium, in milligrams: 781.24

Makes 80 servings

This recipe makes 80-10 ounces of Southwestern Chicken Salad.

Ingredients

The ingredient list includes one scoop per ballast or bulk. Choose a measure, either ballast or volume, for the ingredient. lester is listed in bold first.

  • 9 pounds and 12 ounces fully cooked frozen chicken (US Department of Agriculture [USDA] foodstuff)
  • 1 cup rotisserie seasoning
  • 10 pounds as purchased (AP) untrimmed romaine lettuce
  • 1 gallon and 3¾ cups liquid-packed corn, canned (2 number 10 cans) (USDA food product)
  • 1 gallon and 3½ cups black beans, canned (USDA food product)
  • 10 pounds and 5 ounces AP Fresh Whole Red Tomatoes
  • 4 pounds and 4 ounces AP fresh, whole red onions
  • 2 pounds and 8 ounces yellow cheddar cheese, grated (USDA food product)
  • 2 liters and 1¾ cups chipotle dressing

directions

To be prepared in advance
  1. Thaw the chicken cubes in the refrigerator for 24 hours. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or less.
To prepare the chicken
  1. Place thawed chicken in two 12-inch by 20-inch by 4-inch steamer pans. PCC: Store chicken in the refrigerator at 41°F or colder.
  2. Sprinkle rotisserie seasoning over chicken and mix well.
  3. Rinse the lettuce under cold running water. Drain, trim and chop the lettuce. Place the lettuce in an 18-inch by 26-inch by 9-inch (13 gallon) food container or similar, to measure 4 gallons, 3 quarts, and 2 cups. Cover. Store in the refrigerator for assembly. CCP: Store lettuce in the refrigerator at 41°F or below.
  4. Drain and rinse the corn in a colander. Place corn in a 12-inch by 20-inch by 4-inch steamer pan. Hold for assembly in the refrigerator. PCC: Store corn in the refrigerator at or below 41°F.
  5. Rinse and cut the ends of the tomatoes. Cut the tomatoes into ¼ inch pieces to measure 1 gallon and 3½ cups. Place in a — 2 inches by 20 inches by 4 inches. CCP: Store tomatoes in the refrigerator at 41°F or less.
  6. Chop and dice the red onions to measure 2 quarts and 2 cups. Place in a 12-inch by 20-inch by 4-inch steam table pan. CCP: Store red onions in the refrigerator at 41°F or below.
  7. Place shredded cheese in a 12-inch by 20-inch by 4-inch steamer pan. Store in the fridge for assembly. PCC: Store shredded cheese in the refrigerator at 41°F or colder.
To assemble the Southwestern Chicken Salad:
  1. Lay out and place the ingredients in the order of assembly on the work table.
  2. Add 1 cup chopped romaine lettuce to the bottom of a clear container, 6½ inches by 5 inches by 1⅞ inch. Add the following side by side: ¼ cup or number 16 scoop of corn, ¼ cup or number 16 scoop of black beans, ¼ cup or number 16 scoop of tomatoes, ⅜ cup or number 10 scoop, 2 ounces of diced chicken, 2 tablespoons or a number 30 ball of onions and 2 tablespoons or a number 30 ball of shredded cheddar cheese.
  3. Portion 2 tablespoons or number 30 chipotle dressing in a 2-ounce serving cup. Seal with a lid.
  4. Wrap the salad. Refrigerate. CCP: Store salad in refrigerator at or below 41°F.
  5. Serve a 10 ounce salad with 1 ounce chipotle dressing.

Nutritional analysis

  • Calories, in K calories: 357
  • Carbohydrates, in grams: 31.94
  • Protein, in grams: 27.41
  • Saturated fatty acids, in grams: 4.02
  • Trans fat, in grams: 0
  • Total fat, in grams: 13.91
  • Sodium, in milligrams: 781.24

General recipe information

Category



  • Salad Recipes
  • Recipes with condiments

Serving suggestion


  • Yield 40 or yield 80 in 10 ounces of Southwestern Chicken Salad.

Contribution to meal pattern

The meal pattern contribution for this recipe is based on the suggested serving size above.

  • 2.5 ounces meat equivalent/meat alternative
  • 1⅜ cup vegetables (½ cup dark green vegetables, ¼ cup red/orange vegetables, ¼ cup legumes, ¼ cup starches, and ⅛ cup other vegetables)

If you decide to change this recipe or the serving size, you can use the tools available on the Resources tab of the CA Culinary Centers Standardized Recipes webpage to create your own standardized recipe or find the Meal Template contribution. .

U.S. Department of Agriculture food items



  • Frozen Fully Cooked Diced Chicken
  • Canned liquid corn
  • Canned black beans
  • Grated yellow cheddar cheese

Recipe Roots (Flavor Profile)

Preparation time





  • Service preparation time: 1 hour for 40 people or 1 hour 15 minutes for 80 people

Critical Control Point (CCP)






  • PCC: Thaw chicken in refrigerator at 41°F or colder.
  • PCC: Hold chicken at 41°F or less.
  • CCP: Store lettuce in the refrigerator at 41°F or below.
  • PCC: Store corn in the refrigerator at or below 41°F.
  • CCP: Store tomatoes refrigerated at 41°F or less
  • CCP: Store red onions in the refrigerator at 41°F or below.
  • PCC: Store shredded cheese in the refrigerator at 41°F or colder.
  • CCP: Store salad in refrigerator at or below 41°F.

Classification of children

culinary center

Riverside Unified School District