Recipe for Southwestern Chipotle Chicken Salad

Yields 40 Servings

This recipe yields 40–10 ounce Southwestern Chicken Salad with 1 ounce chipotle dressing.

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.

• 4 pounds and 14 ounces frozen, fully-cooked chicken (U.S. Department of Agriculture [USDA] food item)
• ½ cup rotisserie seasoning
• 5 pounds as purchased (AP) untrimmed romaine lettuce
• 2 quarts and 1⅞ cups canned, liquid-packed corn (1 number 10 can) (USDA food item)
• 2 quarts and 1¾ cups black beans, canned (USDA food item)
• 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, shredded (USDA food item)
• 1 quart and ⅞ cup chipotle dressing

Directions

To Prepare in Advance

1. Thaw diced chicken in refrigerator for 24 hours. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.

To Prepare Chicken

2. Place thawed chicken in oneꟷ12 inch by 20 inch by 4 inch steam table pan. CCP: Hold chicken in refrigerator at 41°F or lower.
3. Sprinkle rotisserie seasoning onto chicken and mix well.
4. Rinse lettuce under cool running water. Drain, trim, and chop lettuce. Place lettuce in oneꟷ18 inch by 26 inch by 9 inch (13 gallon) or similar food container, to measure 2 gallons, 1 quart, and 3 cups. Cover. Hold in refrigerator for assembly. CCP: Hold lettuce in refrigerator at 41°F or lower.
5. Drain and rinse corn in colander. Place corn in oneꟷ12 inch by 20 inch by 4 inch by steam table pan. Hold for assembly in refrigerator. CCP: Hold corn in refrigerator at 41°F or lower.
6. Rinse and trim ends from tomatoes. Chop tomatoes into ¼ inch pieces to measure 2 quarts and 1¾ cups. Place in oneꟷ12 inch by 20 inch by 4 inch steam table pan. CCP: Hold tomatoes in refrigerator at 41°F or lower.
7. Trim and dice red onions to measure 1 quart and 1 cup. Place in oneꟷ12 inch by 20 inch by 4 inch steam table pan. CCP: Hold red onions in refrigerator at 41°F or lower.
8. Place shredded cheese in oneꟷ12 inch by 20 inch by 4 inch steam table pan. Hold in refrigerator for assembly. CCP: Hold shredded cheese in refrigerator at 41°F or lower.

To Assemble Southwestern Chicken Salad

9. Arrange and stage ingredients in sequence of assembly on work table.
10. Add 1 cup chopped romaine lettuce at the bottom of clear container, 6½ inch by 5 inch by 1⅞ inch. Add the following side by side: ¼ cup or one number 16 scoop corn, ¼ cup or one number 16 scoop black beans, ¼ cup or one number 16 scoop tomatoes, ⅜ cup or one number 10 scoop, 2 ounces diced chicken, 2 tablespoons or one number 30 scoop onions, and 2 tablespoons or one number 30 scoop shredded cheddar cheese.
11. Portion 2 tablespoons or one number 30 scoop chipotle dressing in 2 ounce portion cup. Seal with lid.
12. Wrap salad. Refrigerate. CCP: Hold salad in refrigerator at 41°F or lower.
13. Serve one 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 fat, in grams: 4.02
• Trans fat, in grams: 0
• Total fat, in grams: 13.91
• Sodium, in milligrams: 781.24

Yields 80 Servings

This recipe yields 80–10 ounce Southwestern Chicken Salad.

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 12 ounces frozen, fully-cooked chicken (U.S. Department of Agriculture [USDA] food item)
• 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 item)
• 1 gallon and 3½ cups black beans, canned (USDA food item)
• 10 pounds and 5 ounces AP fresh, whole red tomatoes
• 4 pounds and 4 ounces AP fresh, whole red onions
• 2 pound and 8 ounces yellow cheddar cheese, shredded (USDA food item)
• 2 quarts and 1¾ cups chipotle dressing

Directions

To Prepare in Advance

1. Thaw diced chicken in refrigerator for 24 hours. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.

To Prepare Chicken

2. Place thawed chicken in two–12 inch by 20 inch by 4 inch steam table pans. CCP: Hold chicken in refrigerator at 41°F or lower.
3. Sprinkle rotisserie seasoning onto chicken and mix well.
4. Rinse lettuce under cool running water. Drain, trim, and chop lettuce. Place lettuce in 18 inch by 26 inch by 9 inch (13 gallon) or similar food container, to measure 4 gallons, 3 quarts, and 2 cups. Cover. Hold in refrigerator for assembly. CCP: Hold lettuce in refrigerator at 41°F or lower.
5. Drain and rinse corn in colander. Place corn in one–12 inch by 20 inch by 4 inch by steam table pan. Hold for assembly in refrigerator. CCP: Hold corn in refrigerator at 41°F or lower.
6. Rinse and trim ends from tomatoes. Chop tomatoes into ¼ inch pieces to measure 1 gallon and 3½ cups. Place in one–2 inch by 20 inch by 4 inch. CCP: Hold tomatoes in refrigerator at 41°F or lower.
7. Trim and dice red onions to measure 2 quarts and 2 cups. Place in one–12 inch by 20 inch by 4 inch steam table pan. CCP: Hold red onions in refrigerator at 41°F or lower.
8. Place shredded cheese in one–12 inch by 20 inch by 4 inch steam table pan. Hold in refrigerator for assembly. CCP: Hold shredded cheese in refrigerator at 41°F or lower.

To Assemble Southwestern Chicken Salad:

9. Arrange and stage ingredients in sequence of assembly on work table.
10. Add 1 cup chopped romaine lettuce at the bottom of clear container, 6½ inch by 5 inch by 1⅞ inch. Add the following side by side: ¼ cup or one number 16 scoop corn, ¼ cup or one number 16 scoop black beans, ¼ cup or one number 16 scoop tomatoes, ⅜ cup or one number 10 scoop, 2 ounces diced chicken, 2 tablespoons or one number 30 scoop onions, and 2 tablespoons or one number 30 scoop shredded cheddar cheese.
11. Portion 2 tablespoons or one number 30 scoop chipotle dressing in 2 ounce portion cup. Seal with lid.
12. Wrap salad. Refrigerate. CCP: Hold salad in refrigerator at 41°F or lower.
13. Serve one 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 fat, 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 80–10 ounce Southwestern Chicken Salad.

Contribution to Meal Pattern

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

• 2.5 ounce equivalents meat/meat alternative
• 1⅜ cups vegetable (½ cup dark green vegetable, ¼ cup red/orange vegetable, ¼ cup legumes, ¼ cup starchy, and ⅛ cup other vegetable)

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

• Frozen, fully-cooked diced chicken
• Canned liquid-packed corn
• Canned black beans
• Shredded yellow cheddar cheese

Recipe Roots (Flavor Profile)

• American Classic

Preparation Time

• Preparation to serve time: 1 hour for 40 servings or 1 hour 15 minutes for 80 servings

Critical Control Point (CCP)

• CCP: Thaw chicken in refrigerator at 41°F or lower.
• CCP: Hold chicken at 41°F or lower.
• CCP: Hold lettuce in refrigerator at 41°F or lower.
• CCP: Hold corn in refrigerator at 41°F or lower.
• CCP: Hold tomatoes in refrigerator at 41°F or lower
• CCP: Hold red onions in refrigerator at 41°F or lower.
• CCP: Hold shredded cheese in refrigerator at 41°F or lower.
• CCP: Hold salad in refrigerator at 41°F or lower.

Kid Rating

Culinary Center

Riverside Unified School District