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Recipe for Apple Berry Chicken Salad

Apple Berry Chicken Salad with fresh strawberries and walnuts developed by the California Culinary Centers for school food service menu planning.

Apple Berry Chicken 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 50–10 ounce Apple Berry Chicken Salads in 24 ounce individual serving containers.

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.

  • 6 pounds and 14 ounces frozen, fully-cooked chicken, diced (U.S. Department of Agriculture [USDA] food item)
  • 9 pounds and 10 ounces as purchased (AP), fresh, romaine lettuce
  • 1 pound and 14 ounces or 3 quarts and ⅔ cup fresh, ready to use green cabbage, shredded
  • 2 pounds and 9 ounces or 3 quarts and ½ cup AP fresh, ready to use carrots, shredded
  • 4 pounds and 4 ounces dried cherries (USDA food item)
  • 4 pounds and 13 ounces AP fresh strawberries
  • 3 pounds and 7 ounces AP fresh, whole red or green apples
  • 1 quart citrus based juice such as orange juice
  • 3 pounds and 2 ounces English walnut pieces
  • 50–1.5 ounce packets raspberry vinaigrette

Directions

To Prepare in Advance
  1. Thaw diced chicken in refrigerator for 24 hours. Remove thawed diced chicken and place in one–12 inch by 20 inch by 4 inch steam table pan. Hold in refrigerator for assembly. Critical Control Point (CCP): Thaw and hold chicken in refrigerator at 41°F or lower.
To Prepare Salad Mixture
  1. Rinse lettuce under cold running water. Drain, trim, and chop lettuce. Place 4 gallons, 2 quarts, and 3 cups chopped lettuce in one–18 inch by 26 inch by 9 inch or one–13 gallon or similar food container. Cover and hold for assembly in refrigerator. CCP: Hold lettuce in refrigerator at 41°F or lower.
  2. Place shredded cabbage and shredded carrots in one–18 inch by 26 inch by 9 inch or one–13 gallon or similar food container. Mix cabbage and carrots together. Cover and hold in refrigerator for assembly. CCP: Hold cabbage and carrots in refrigerator at 41°F or lower.
  3. Place dried cherries in one–10⅜ inch by 12¾ inch by 2½ inch pan or similar capacity container. Hold for assembly.
  4. Rinse strawberries under cold running water. Cut each strawberry into 4 slices. Place sliced strawberries in one–10⅜ inch by 12¾ inch by 2½ inch pan or similar capacity container. Hold for assembly.
  5. Rinse apples under cold running water. Dice apples into ¼ inch cubes and set aside in one–6⅞ inch by 12¾ inch by 2½ inch or similar capacity pan. Mix in citrus-based juice such as orange juice in pan with apples to lightly coat and to keep apples from browning. Hold for assembly.
  6. Place walnut halves in one–10⅜ inch by 12¾ inch by 2½ inch pan or similar capacity container. Hold for assembly.
Assembly
  1. Arrange and stage ingredients in sequence of assembly on Ameri Pac machine or work table to build salad.
  2. Scoop 1½ cups lettuce in a 24 ounce or similar capacity individual serving tray.
  3. Top with ½ cup or one number 8 scoop of cabbage and carrot mixture.
  4. Scoop on top ⅜ cup or one number 10 scoop of chicken.
  5. Top with ¼ cup or one number 16 scoop of sliced strawberries.
  6. Place ¼ cup or one number 16 scoop of diced apples on top.
  7. Top with ¼ cup or one number 16 scoop of dried cherries and 2 tablespoons or one number 30 scoop of walnut pieces.
  8. Cover or wrap individual salads for service. CCP: Hold Apple Berry Chicken Salads in refrigerator 41°F or lower.
  9. Serve one–7½ inch by 6½ inch by 2 inch, 24 ounce container for each serving.

Nutritional Analysis

  • Calories, in K calories: 461
  • Carbohydrates, in grams: 48.20
  • Protein, in grams: 28.30
  • Saturated fat, in grams: 1.70
  • Trans fat, in grams: 0
  • Total fat, in grams: 19.40
  • Sodium, in milligrams: 71.20

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 100–10 ounce Apple Berry Chicken Salads in 24 ounce individual serving containers.

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.

  • 13 pounds and 12 ounces frozen, fully-cooked chicken, diced (U.S. Department of Agriculture [USDA] food item)
  • 19 pounds and 4 ounces as purchased (AP), fresh, romaine lettuce
  • 3 pounds and 12 ounces or 1 gallons, 2 quarts, and 1⅓ cup fresh, ready to use green cabbage, shredded
  • 5 pounds and 2 ounces or 1 gallon, 2 quarts, and 1½ cup AP fresh, ready to use carrots, shredded
  • 8 pounds and 8 ounces dried cherries (USDA food item)
  • 9 pounds and 10 ounces AP fresh strawberries
  • 6 pounds and 14 ounces AP fresh, whole red or green apples
  • 2 quarts citrus based juice such as orange juice
  • 6 pounds and 4 ounces English walnut pieces
  • 100–1.5 ounce packets raspberry vinaigrette

Directions

To Prepare in Advance
  1. Thaw diced chicken in refrigerator for 24 hours. Remove thawed diced chicken and place in two–12 inch by 20 inch by 4 inch steam table pan. Hold in refrigerator for assembly. Critical Control Point (CCP): Thaw and hold chicken in refrigerator at 41°F or lower.
To Prepare Salad Mixture
  1. Rinse lettuce under cold running water. Drain, trim, and chop lettuce. Place 9 gallons, 1 quart, and 2 cups chopped lettuce in two–18 inch by 26 inch by 9 inch or two–13 gallon or similar food containers. Cover and hold for assembly in refrigerator. CCP: Hold lettuce in refrigerator at 41°F or lower.
  2. Place shredded cabbage and shredded carrots in two–18 inch by 26 inch by 9 inch or two–13 gallon or similar food containers. Mix cabbage and carrots together. Cover and hold in refrigerator for assembly. CCP: Hold cabbage and carrots in refrigerator at 41°F or lower.
  3. Place dried cherries in two–10⅜ inch by 12¾ inch by 2½ inch pans or similar capacity containers. Hold for assembly.
  4. Rinse strawberries under cold running water. Cut each strawberry into 4 slices. Place sliced strawberries in two–10⅜ inch by 12¾ inch by 2½ inch pans or similar capacity containers. Hold for assembly.
  5. Rinse apples under cold running water. Dice apples into ¼ inch cubes and set aside in two–6⅞ inch by 12¾ inch by 2½ inch or similar capacity pans. Mix in citrus-based juice such as orange juice in pan with apples to lightly coat and to keep apples from browning. Hold for assembly.
  6. Place walnut halves in two–10⅜ inch by 12¾ inch by 2½ inch pans or similar capacity containers. Hold for assembly.
Assembly
  1. Arrange and stage ingredients in sequence of assembly on Ameri Pac machine or work table to build salad.
  2. Scoop 1½ cups lettuce in a 24 ounce or similar capacity individual serving tray.
  3. Top with ½ cup or one number 8 scoop of cabbage and carrot mixture.
  4. Scoop on top ⅜ cup or one number 10 scoop of chicken.
  5. Top with ¼ cup or one number 16 scoop of sliced strawberries.
  6. Place ¼ cup or one number 16 scoop of diced apples on top.
  7. Top with ¼ cup or one number 16 scoop of dried cherries and 2 tablespoons or one number 30 scoop of walnut pieces.
  8. Cover or wrap individual salads for service. CCP: Hold Apple Berry Chicken Salads in refrigerator 41°F or lower.
  9. Serve one–7½ inch by 6½ inch by 2 inch, 24 ounce container for each serving.

Nutritional Analysis

  • Calories, in K calories: 461
  • Carbohydrates, in grams: 48.20
  • Protein, in grams: 28.30
  • Saturated fat, in grams: 1.70
  • Trans fat, in grams: 0
  • Total fat, in grams: 19.40
  • Sodium, in milligrams: 71.20

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

Serving Suggestion

  • Yield 50 or yield 100–10 ounce Apple Berry Chicken Salads in 24 ounce individual serving containers.

Contribution to Meal Pattern

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

  • 3 ounce equivalents meat/meat alternative
  • 1 cup fruit
  • 1¼ cup vegetable (¾ cup dark green vegetable, ¼ cup red/orange vegetable, and ¼ 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 chicken, diced
  • Dried cherries

Recipe Roots (Flavor Profile)

  • California fresh

Preparation Time

  • Preparation and assembly: 1 hour and 30 minutes for 50 servings or 3 hours for 100 servings.

Critical Control Point (CCP)

  • CCP: Thaw and hold diced chicken in refrigerator at 41°F or lower.
  • CCP: Hold lettuce in refrigerator at 41°F or lower.
  • CCP: Hold cabbage and carrots in refrigerator at 41°F or lower.
  • CCP: Hold Apple Berry Chicken Salads in refrigerator at 41°F or lower.

Kid Rating

Four-fork kid rating.

Culinary Center

Riverside Unified School District

 

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Monday, June 12, 2023
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