Barbecue Chicken or Turkey Salad USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
This Barbecue Chicken or Turkey Salad includes tender white chicken combined with green onions, celery and the smoky flavor of barbecue sauce. Delish!
CACFP Adult Portion Crediting Information
1 cup (8 oz spoodle) provides ½ cup vegetable (⅛ cup red/orange vegetable, ⅜ cup other vegetable), and 2 oz equivalent meat.
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  • Prepare ranch dressing and refrigerate. Set aside for step 4.
    For 25 servings, use 1 cup (about 8 oz) ranch dressing.
    For 50 servings, use 2 cups (about 1 lb) ranch dressing.
  • Critical Control Point: Cool to 40 °F or lower within 4 hours.
  • Barbecue sauce:
    Combine white onions, paprika, chili powder, catsup, garlic powder, brown sugar, Worcestershire sauce, black pepper, and salt-free seasoning in a large stock pot. Simmer uncovered over medium heat for 15-20 minutes.
    Stir occasionally.
    For 25 servings, use about 2 lb 14 oz (1 qt 1½ cups) barbecue sauce.
    For 50 servings, use about 5 lb 12 oz (2 qt 3 cups) barbecue sauce.
  • Combine barbecue sauce, ranch dressing, chicken or turkey, ancho chili powder or Mexican seasoning mix, green onions, red onions, and diced celery in a large bowl. Stir well.
  • Pour into a large steam table pan 7 lb 10 oz (1 gal 2 qt). Refrigerate.
  • Critical Control Point: Cool to 40 °F or lower within 4 hours.
  • Line the bun sheets with parchment paper and 25 saucers. Place lettuce on each plate (25 pieces). Using an 8 oz spoodle place (1 cup) barbecued chicken salad on top of plated lettuce.
    Recommendation: 25 scoops per bun pan.
    For 25 servings, use 2 pans.
    For 50 servings, use 4 pans.
  • Place sliced tomato on top of barbecued chicken salad.
  • If desired, serve on a whole-grain roll.
  • Critical Control Point: Hold at 40 °F or lower.
  • Serve 1 cup (portion with 8 oz spoodle).


Nutrition Facts
Barbecue Chicken or Turkey Salad USDA Recipe for Adults in CACFP
Amount Per Serving 1 cup (8 oz spoodle) salad.
Calories 192 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 43mg14%
Sodium 186mg8%
Potassium 518mg15%
Total Carbohydrate 23g8%
Dietary Fiber 2g8%
Total Sugars 17g19%
Protein 15g30%
Vitamin C 10mg12%
Vitamin D 4IU27%
Calcium 58mg6%
Iron 2mg11%
Vitamin A 43mcg
*Marketing Guide
25 Servings:
Fresh green onions: 1 lb 6 oz
Fresh red onions: 1 lb 2 oz
Fresh celery: 1 lb 3 oz
Fresh iceberg lettuce: 8 oz
Fresh tomatoes: 1 lb 12 oz
50 Servings:
Fresh green onions: 2 lb 12 oz
Fresh red onions: 2 lb 4 oz
Fresh celery: 2 lb 6 oz
Fresh iceberg lettuce: 1 lb
Fresh tomatoes: 3 lb 8 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Mexican Seasoning Mix: Makes ¾ cup (about 4½ oz)
Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
Ranch Dressing:
Combine 1 ⅓ cup low-fat buttermilk, 2⅓ tsp lemon juice, ½ cup 2 Tbsp low-fat, plain yogurt, 1 tsp fat-free sour cream, ½ cup 1 Tbsp 1½ tsp low-fat mayonnaise, 1 Tbsp onion powder, 1 Tbsp garlic powder, ½ tsp ground black pepper, ½ tsp dried chives, 1 ½ tsp dried parsley, 1 tsp salt, 1 tsp sugar, in a large bowl and stir well.
Yield / Volume
25 Servings:
About 7 lb 10 oz
About 1 gal 2 qt/2 sheet pans
50 Servings:
About 15 lb 4 oz
About 3 gal/4 sheet pans