Shake Up Chopped Salad

Shake Up Chopped Salad

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(HACCP Process #1)

Yield: 20 servings (1 salad, 7 oz., 200 g, 1 oz. dressing)
Meal Equivalencies: 2 oz. eq. meat/meat alternate, 1/2 cup other vegetable, 1/4 cup red/orange vegetable, 1/4 cup starchy vegetable

Ingredients

  • 1 lb. 4 oz. *Hard-Boiled Eggs, Chopped
  • 1 lb. 4 oz. Diced Chicken, Thawed (USDA Material #100101)
  • 1 lb. 8 oz. Diced Sweet Peppers, RTU
  • 3 lb. Chopped Green Onion
  • 2 lb. 8 oz. Diced Tomatoes, RTU
  • 2 lb. 4 oz. Tender Spring Peas, Thawed
  • 20 pieces Buttermilk Ranch Dressing, 1 oz. cup

Directions

1 Day prior to day of service:

  1. Pull chicken from freezer. Place in food storage container. Cover and date stamp.
  2. Place chicken on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
  3. Pull peas from freezer. Place in food storage container. Cover and date stamp. 
SOP: Pre-chill ingredients for foods served cold below 41° F before combining.
  4. Place in cooler to thaw overnight. 
CCP: Hold below 41° F.
  5. Place ranch dressing in cooler to chill. 
CCP: Hold below 41° F.

PRE-PREP

Day of service:

  1. Clean and sanitize prep area.
  2. Pull green onions from cooler and place at produce sink. Rinse onions well. CCP: Prepare foods at room temperature in two hours or less.

PREP

  1. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
  2. Chop green onions, using all of the bulb and part of the greens. To yield 5 cups.
  3. Cover with parchment paper and set aside for assembly.

PRE-PREP

  1. Wash hands thoroughly and put on gloves.
  2. Pull chicken, eggs, peas, diced tomatoes, diced peppers and dressing. Place at workstation.
  3. Pull 20 clear 12 oz. cups with flat and domed lid.

PREP

Day of service continued:
  1. Wash hands thoroughly and put on gloves.
  2. Place 1 oz. of diced chicken in bottom of cup using a 1 oz. spoodle.
  3. Add 1/4 cup diced sweet peppers, 1.2 oz. per salad using a 2 oz. spoodle.
  4. Add 1/4 cup chopped green onions, 0.9 oz. per salad using a 2 oz. spoodle.
  5. Add 1/4 cup diced tomatoes, 1.4 oz. per salad using a 2 oz. spoodle.
  6. Add 1/4 cup sweet peas, 1.8 oz. per salad using a 2 oz. spoodle.
  7. Top with 1 oz. of chopped egg using a 1 oz. spoodle.
  8. Cover and date stamp. CCP: Hold below 41° F.

SERVE

  1. One salad with one oz. ranch dressing. CCP: Hold below 41° F.

*NOTE

  1. 1 oz. of hard-boiled egg = 1 oz. eq. meat/meat alternate.
  2. If using commercial hard-boiled eggs, please refer to their nutritional information for meal equivalents.

Shake Up Nutrition Label

 


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