Skip to main content
California Department of Education Logo

Recipe for Chicken Caesar Salad

Classic chicken Caesar salad recipe with grilled chicken breast and freshly chopped vegetables developed by the California Culinary Centers for school food service menu planning.

chicken caesar salad

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 50 Servings

This recipe yields 50–9 ounce chicken Caesar salads servings in 32 ounce individual salad containers or bowls.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 9 pounds and 6 ounces or 50–3 ounce as purchased (AP), frozen, fully cooked, chicken breast
  • 12 pounds and 12 ounces or 6 gallons and 1 quart ready to use, romaine lettuce, chopped
  • 3 pounds and 2 ounces parmesan cheese, shredded
  • 1 pound and 10 ounces or 1 quart and 2¼ cups ready to use, fresh carrots, shredded
  • 5 pounds and 8 ounces or 150 AP, fresh cherry or grape tomatoes, whole
  • 50–2 ounce packets of Caesar dressing
  • 100–1 ounce packets of whole grain-rich croutons

Directions

To Prepare Chicken
  1. Thaw ready to use chicken in refrigerator one day in advance of assembly of salad. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.
  2. Slice each chilled chicken breast into ¼ inch strips. Set aside one sliced chicken breast for each salad.
To Assemble Salad
  1. Place 2 cups of chopped ready to use romaine lettuce into one individual 32 ounce serving container or bowl.
  2. Top lettuce with one–3 ounce sliced chicken breast.
  3. Sprinkle ¼ cup or one number 16 scoop of shredded parmesan cheese on top of the lettuce.
  4. Place 2 tablespoons or one number 30 scoop of shredded carrots in one corner of the bowl.
  5. Rinse tomatoes under room temperature running water. Slice each tomato into quarters.
  6. Place 12 quarters of cherry tomatoes in corner diagonally across from the carrots in bowl.
  7. Add one­–2 ounce salad dressing packet and two–1 ounce crouton packets with each salad.
  8. Seal the salad containers and serve immediately or hold in the refrigerator at 41°F or lower. CCP: Hold salad containers in refrigerator at 41°F or lower.
  9. Serve one–9 ounce chicken Caesar salad for each serving.

Nutritional Analysis

  • Calories, in K calories: 600
    Carbohydrates, in grams: 36.02
    Protein, in grams: 38.32
    Saturated fat, in grams: 8.46
    Trans fat, in grams: 0
    Total fat, in grams: 32.57
    Sodium, in milligrams: 1,522.00

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields 100–9 ounce chicken Caesar salads servings in 32 ounce individual salad containers or bowls.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 18 pounds and 12 ounces or 100–3 ounce as purchased (AP), frozen, fully cooked, chicken breast
  • 25 pounds and 8 ounces or 12 gallons and 2 quarts ready to use, romaine lettuce, chopped
  • 6 pounds and 4 ounces parmesan cheese, shredded
  • 3 pounds and 4 ounces or 3 quarts and ½ cups ready to use, fresh carrots, shredded
  • 11 pounds or 300 AP, fresh cherry or grape tomatoes, whole
  • 100–2 ounce packets of Caesar dressing
  • 200–1 ounce packets of whole grain-rich croutons

Directions

To Prepare Chicken
  1. Thaw ready to use chicken in refrigerator one day in advance of assembly of salad. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.
  2. Slice each chilled chicken breast into ¼ inch strips. Set aside one sliced chicken breast for each salad.
To Assemble Salad
  1. Place 2 cups of chopped ready to use romaine lettuce into one individual 32 ounce serving container or bowl.
  2. Top lettuce with one–3 ounce sliced chicken breast.
  3. Sprinkle ¼ cup or one number 16 scoop of shredded parmesan cheese on top of the lettuce.
  4. Place 2 tablespoons or one number 30 scoop of shredded carrots in one corner of the bowl.
  5. Rinse tomatoes under room temperature running water. Slice each tomato into quarters.
  6. Place 12 quarters of cherry tomatoes in corner diagonally across from the carrots in bowl.
  7. Add one­–2 ounce salad dressing packet and two–1 ounce crouton packets with each salad.
  8. Seal the salad containers and serve immediately or hold in the refrigerator at 41°F or lower. CCP: Hold salad containers in refrigerator at 41°F or lower.
  9. Serve one–9 ounce chicken Caesar salad for each serving.

Nutritional Analysis

  • Calories, in K calories: 600
    Carbohydrates, in grams: 36.02
    Protein, in grams: 38.32
    Saturated fat, in grams: 8.46
    Trans fat, in grams: 0
    Total fat, in grams: 32.57
    Sodium, in milligrams: 1,522.00

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Salad recipes
  • Recipes with condiments

Serving Suggestion

  • Yield 50 or yield 100–9 ounce chicken Caesar salads in 32 ounce individual salad containers or bowls.

Contribution to Meal Pattern

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

  • 3.5 ounce equivalents meat/meat alternative
  • 2.5 ounce equivalents whole grain-rich
  • 1⅜ cups of vegetables (1 cup dark green and ⅜ cup red orange vegetables)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • None

Recipe Roots (Flavor Profile)

  • American Classic

Preparation Time

  • Preparation to serve: 60 minutes for 50 servings or 90 minutes for 100 servings

Critical Control Point (CCP)

  • CCP: Thaw chicken in refrigerator at 41°F or lower.
  • CCP: Hold salad containers in refrigerator at 41°F or lower.

Kid Rating

Four-fork kid rating.

Culinary Center

Clovis Unified School District

 

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Friday, May 12, 2023
Related Content
  • Food Service Staff Education and Training
    Information for new School Nutrition Program (SNP) professionals and an overview of the School Nutrition and Summer Nutrition Programs, online trainings, resources, and program contact information.
  • Healthy Eating & Nutrition Education
    Information about improving nutrition and establishing healthy eating habits in school, child care, adult and after school settings.
Recently Posted in Nutrition
  • National Nutrition Month 2024 (added 01-Mar-2024)
    The CDE NSD encourages all program operators to celebrate National Nutrition Month and NSBW.
  • Summer EBT 2024 Announcement (added 01-Mar-2024)
    This communication provides information for school food authorities (SFA) about 2024 Summer EBT (S-EBT) benefit issuance and timeline, automatic eligibility determinations, SFA support, toolkit resources for households, and contact information.
  • State Agency Monitoring in the SFSP (added 01-Mar-2024)
    The USDA issued Policy Memo SFSP 06-2024: State agency Monitoring in the Summer Food Service Program.
  • New SFSP Management Bulletins (added 27-Feb-2024)
    The CDE has published five new Management Bulletins that impact the Summer Food Service Program.
  • SFSP Policy Updates Listening Session (added 27-Feb-2024)
    The CDE will host a Listening Session that will review changes to the federal SFSP regulations and how these policies will impact SFSP operations.

  • 2024–25 CNP Reimbursement Rates (added 27-Feb-2024)
    The U.S. Department of Agriculture issued the Summer Food Service Program 2024 reimbursement rates for breakfast, lunch, supper, and snacks. You can review these rates on the 2024 Child Nutrition Programs (CNP) Reimbursement Rates.
  • Updated USDA Guidance on the CEP (added 27-Feb-2024)
    This page contains updated USDA guidance on the CEP, including new policy memos.
  • Governor Newsom Secures Presidential Aid (added 27-Feb-2024)
    Governor Newsom Secures Presidential Major Disaster Declaration to Support Storm Recovery Efforts in San Diego
  • Quaker Issues Revised Recall Notice (added 21-Feb-2024)
    Quaker Issues Revised Recall Notice with Additional Products Due to Possible Health Risk.
  • Letter of Support: Healthy Meals Incentives (added 21-Feb-2024)
    The California Department of Education (CDE) would like to announce that School Food Authorities applying for the Healthy Meals Incentives Recognition Awards can request a letter of support from CDE.