Barbecue Chicken or Turkey Salad USDA Recipe for Schools

Our Barbecue Chicken or Turkey Salad is an amazing combination of chicken or turkey cooked with barbecue sauce and ranch dressing.
NSLP/SBP CREDITING INFORMATION
½ cup (No. 8 scoop) provides 2 oz equivalent meat and ¼ cup other vegetable.
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Ingredients
 

50 Servings

    Weight

    • - - Ranch Dressing USDARecipe for Schools
    • 6 oz *Fresh yellow onions chopped
    • - - Paprika
    • - - Chili powder
    • 3 lb 9 oz Catsup
    • - - Garlic powder
    • 12 oz Brown sugar
    • - - Worcestershire sauce
    • - - Ground black pepper
    • - - Salt-free seasoning
    • 6 lb 6 oz Frozen, cooked, diced chicken, thawed ½" pieces
    • - - OR
    • 6 lb 6 oz Frozen, cooked, diced turkey, thawed ½" pieces
    • - - Ancho chili powder
    • - - OR
    • - - Mexican seasoning mix (see Notes)
    • 8 oz *Fresh green onions, diced
    • 1 lb *Fresh red onions, diced
    • 1 lb 4 oz *Fresh celery, diced
    • 15 oz *Fresh iceberg lettuce, leaves, rinsed, dry
    • 1 lb 14 oz *Fresh tomatoes, sliced
    • 3 lb 2 oz (Optional) Mini whole- grain rolls (1 oz each)

    Measure

    • - - Ranch Dressing USDARecipe for Schools
    • 1¼ cups *Fresh yellow onions, chopped
    • 2 Tbsp Paprika
    • 1 Tbsp Chili powder
    • 1 qt 1¾ cups (½ No. 10 can) Catsup
    • 1 tsp Garlic powder
    • 1½ cups Brown sugar
    • ½ cup Worcestershire sauce
    • 2 tsp Ground black pepper
    • ¼ cup Salt-free seasoning
    • 1 gal 1 qt 2 cups Frozen, cooked, diced chicken, thawed ½" pieces
    • - - OR
    • 1 gal 1 qt 2 cups Frozen, cooked, diced turkey, thawed ½" pieces
    • 2 Tbsp Ancho chili powder
    • - - OR
    • 2 Tbsp Mexican seasoning mix (see Notes)
    • 1½ cups 1 Tbsp *Fresh green onions, diced
    • 3 cups 2 Tbsp *Fresh red onions, diced
    • 3¾ cups 2 Tbsp *Fresh celery, diced
    • 50 each *Fresh iceberg lettuce, leaves, rinsed, dry
    • 50 each *Fresh tomatoes, sliced
    • 50 each (Optional) Mini whole- grain rolls (1 oz each)

    100 Servings

      Weight

      • - - Ranch Dressing USDARecipe for Schools
      • 12 oz *Fresh yellow onions, chopped
      • - - Paprika
      • - - Chili powder
      • 7 lb 3 oz Catsup
      • - - Garlic powder
      • 1 lb 8 oz Brown sugar
      • - - Worcestershire sauce
      • - - Ground black pepper
      • - - Salt-free seasoning
      • 12 lb 12 oz Frozen, cooked, diced chicken, thawed ½" pieces
      • - - OR
      • 12 lb 12 oz Frozen, cooked, diced turkey, thawed ½" pieces
      • - - Ancho chili powder
      • - - OR
      • - - Mexican seasoning mix (see Notes)
      • 1 lb *Fresh green onions, diced
      • 2 lb *Fresh red onions, diced
      • 2 lb 8 oz *Fresh celery, diced
      • 1 lb 14 oz *Fresh iceberg lettuce, leaves, rinsed, dry
      • 3 lb 12 oz *Fresh tomatoes, sliced
      • 6 lb 4 oz (Optional) Mini whole- grain rolls (1 oz each)

      Measure

      • - - Ranch Dressing USDARecipe for Schools
      • 2¼ cups 2 Tbsp *Fresh yellow onions, chopped
      • ¼ cup Paprika
      • 2 Tbsp Chili powder
      • 2 qt 3½ cups (1 No. 10 can) Catsup
      • 2 tsp Garlic powder
      • 3 cups Brown sugar
      • 1 cup Worcestershire sauce
      • 1 Tbsp 1 tsp Ground black pepper
      • ½ cup Salt-free seasoning
      • 2 gal 3 qt Frozen, cooked, diced chicken, thawed ½" pieces
      • - - OR
      • 2 gal 3 qt Frozen, cooked, diced turkey, thawed ½" pieces
      • ¼ cup Ancho chili powder
      • - - OR
      • ¼ cup Mexican seasoning mix (see Notes)
      • 3 cups 2 Tbsp *Fresh green onions, diced
      • 1 qt 3¾ cups *Fresh red onions, diced
      • 1 qt 3¾ cups *Fresh celery, diced
      • 100 each *Fresh iceberg lettuce, leaves, rinsed, dry
      • 100 each *Fresh tomatoes, sliced
      • 100 each (Optional) Mini whole- grain rolls (1 oz each)

      Quantity
       

      50 Servings

        Weight

        • - - Ranch Dressing USDARecipe for Schools
        • 6 oz *Fresh yellow onions chopped
        • - - Paprika
        • - - Chili powder
        • 3 lb 9 oz Catsup
        • - - Garlic powder
        • 12 oz Brown sugar
        • - - Worcestershire sauce
        • - - Ground black pepper
        • - - Salt-free seasoning
        • 6 lb 6 oz Frozen, cooked, diced chicken, thawed ½" pieces
        • - - OR
        • 6 lb 6 oz Frozen, cooked, diced turkey, thawed ½" pieces
        • - - Ancho chili powder
        • - - OR
        • - - Mexican seasoning mix (see Notes)
        • 8 oz *Fresh green onions, diced
        • 1 lb *Fresh red onions, diced
        • 1 lb 4 oz *Fresh celery, diced
        • 15 oz *Fresh iceberg lettuce, leaves, rinsed, dry
        • 1 lb 14 oz *Fresh tomatoes, sliced
        • 3 lb 2 oz (Optional) Mini whole- grain rolls (1 oz each)

        Measure

        • - - Ranch Dressing USDARecipe for Schools
        • 1¼ cups *Fresh yellow onions, chopped
        • 2 Tbsp Paprika
        • 1 Tbsp Chili powder
        • 1 qt 1¾ cups (½ No. 10 can) Catsup
        • 1 tsp Garlic powder
        • 1½ cups Brown sugar
        • ½ cup Worcestershire sauce
        • 2 tsp Ground black pepper
        • ¼ cup Salt-free seasoning
        • 1 gal 1 qt 2 cups Frozen, cooked, diced chicken, thawed ½" pieces
        • - - OR
        • 1 gal 1 qt 2 cups Frozen, cooked, diced turkey, thawed ½" pieces
        • 2 Tbsp Ancho chili powder
        • - - OR
        • 2 Tbsp Mexican seasoning mix (see Notes)
        • 1½ cups 1 Tbsp *Fresh green onions, diced
        • 3 cups 2 Tbsp *Fresh red onions, diced
        • 3¾ cups 2 Tbsp *Fresh celery, diced
        • 50 each *Fresh iceberg lettuce, leaves, rinsed, dry
        • 50 each *Fresh tomatoes, sliced
        • 50 each (Optional) Mini whole- grain rolls (1 oz each)

        100 Servings

          Weight

          • - - Ranch Dressing USDARecipe for Schools
          • 12 oz *Fresh yellow onions, chopped
          • - - Paprika
          • - - Chili powder
          • 7 lb 3 oz Catsup
          • - - Garlic powder
          • 1 lb 8 oz Brown sugar
          • - - Worcestershire sauce
          • - - Ground black pepper
          • - - Salt-free seasoning
          • 12 lb 12 oz Frozen, cooked, diced chicken, thawed ½" pieces
          • - - OR
          • 12 lb 12 oz Frozen, cooked, diced turkey, thawed ½" pieces
          • - - Ancho chili powder
          • - - OR
          • - - Mexican seasoning mix (see Notes)
          • 1 lb *Fresh green onions, diced
          • 2 lb *Fresh red onions, diced
          • 2 lb 8 oz *Fresh celery, diced
          • 1 lb 14 oz *Fresh iceberg lettuce, leaves, rinsed, dry
          • 3 lb 12 oz *Fresh tomatoes, sliced
          • 6 lb 4 oz (Optional) Mini whole- grain rolls (1 oz each)

          Measure

          • - - Ranch Dressing USDARecipe for Schools
          • 2¼ cups 2 Tbsp *Fresh yellow onions, chopped
          • ¼ cup Paprika
          • 2 Tbsp Chili powder
          • 2 qt 3½ cups (1 No. 10 can) Catsup
          • 2 tsp Garlic powder
          • 3 cups Brown sugar
          • 1 cup Worcestershire sauce
          • 1 Tbsp 1 tsp Ground black pepper
          • ½ cup Salt-free seasoning
          • 2 gal 3 qt Frozen, cooked, diced chicken, thawed ½" pieces
          • - - OR
          • 2 gal 3 qt Frozen, cooked, diced turkey, thawed ½" pieces
          • ¼ cup Ancho chili powder
          • - - OR
          • ¼ cup Mexican seasoning mix (see Notes)
          • 3 cups 2 Tbsp *Fresh green onions, diced
          • 1 qt 3¾ cups *Fresh red onions, diced
          • 1 qt 3¾ cups *Fresh celery, diced
          • 100 each *Fresh iceberg lettuce, leaves, rinsed, dry
          • 100 each *Fresh tomatoes, sliced
          • 100 each (Optional) Mini whole- grain rolls (1 oz each)

          Ingredients
           

          50 Servings

            Weight

            • - - Ranch Dressing USDARecipe for Schools
            • 6 oz *Fresh yellow onions chopped
            • - - Paprika
            • - - Chili powder
            • 3 lb 9 oz Catsup
            • - - Garlic powder
            • 12 oz Brown sugar
            • - - Worcestershire sauce
            • - - Ground black pepper
            • - - Salt-free seasoning
            • 6 lb 6 oz Frozen, cooked, diced chicken, thawed ½" pieces
            • - - OR
            • 6 lb 6 oz Frozen, cooked, diced turkey, thawed ½" pieces
            • - - Ancho chili powder
            • - - OR
            • - - Mexican seasoning mix (see Notes)
            • 8 oz *Fresh green onions, diced
            • 1 lb *Fresh red onions, diced
            • 1 lb 4 oz *Fresh celery, diced
            • 15 oz *Fresh iceberg lettuce, leaves, rinsed, dry
            • 1 lb 14 oz *Fresh tomatoes, sliced
            • 3 lb 2 oz (Optional) Mini whole- grain rolls (1 oz each)

            Measure

            • - - Ranch Dressing USDARecipe for Schools
            • 1¼ cups *Fresh yellow onions, chopped
            • 2 Tbsp Paprika
            • 1 Tbsp Chili powder
            • 1 qt 1¾ cups (½ No. 10 can) Catsup
            • 1 tsp Garlic powder
            • 1½ cups Brown sugar
            • ½ cup Worcestershire sauce
            • 2 tsp Ground black pepper
            • ¼ cup Salt-free seasoning
            • 1 gal 1 qt 2 cups Frozen, cooked, diced chicken, thawed ½" pieces
            • - - OR
            • 1 gal 1 qt 2 cups Frozen, cooked, diced turkey, thawed ½" pieces
            • 2 Tbsp Ancho chili powder
            • - - OR
            • 2 Tbsp Mexican seasoning mix (see Notes)
            • 1½ cups 1 Tbsp *Fresh green onions, diced
            • 3 cups 2 Tbsp *Fresh red onions, diced
            • 3¾ cups 2 Tbsp *Fresh celery, diced
            • 50 each *Fresh iceberg lettuce, leaves, rinsed, dry
            • 50 each *Fresh tomatoes, sliced
            • 50 each (Optional) Mini whole- grain rolls (1 oz each)

            100 Servings

              Weight

              • - - Ranch Dressing USDARecipe for Schools
              • 12 oz *Fresh yellow onions, chopped
              • - - Paprika
              • - - Chili powder
              • 7 lb 3 oz Catsup
              • - - Garlic powder
              • 1 lb 8 oz Brown sugar
              • - - Worcestershire sauce
              • - - Ground black pepper
              • - - Salt-free seasoning
              • 12 lb 12 oz Frozen, cooked, diced chicken, thawed ½" pieces
              • - - OR
              • 12 lb 12 oz Frozen, cooked, diced turkey, thawed ½" pieces
              • - - Ancho chili powder
              • - - OR
              • - - Mexican seasoning mix (see Notes)
              • 1 lb *Fresh green onions, diced
              • 2 lb *Fresh red onions, diced
              • 2 lb 8 oz *Fresh celery, diced
              • 1 lb 14 oz *Fresh iceberg lettuce, leaves, rinsed, dry
              • 3 lb 12 oz *Fresh tomatoes, sliced
              • 6 lb 4 oz (Optional) Mini whole- grain rolls (1 oz each)

              Measure

              • - - Ranch Dressing USDARecipe for Schools
              • 2¼ cups 2 Tbsp *Fresh yellow onions, chopped
              • ¼ cup Paprika
              • 2 Tbsp Chili powder
              • 2 qt 3½ cups (1 No. 10 can) Catsup
              • 2 tsp Garlic powder
              • 3 cups Brown sugar
              • 1 cup Worcestershire sauce
              • 1 Tbsp 1 tsp Ground black pepper
              • ½ cup Salt-free seasoning
              • 2 gal 3 qt Frozen, cooked, diced chicken, thawed ½" pieces
              • - - OR
              • 2 gal 3 qt Frozen, cooked, diced turkey, thawed ½" pieces
              • ¼ cup Ancho chili powder
              • - - OR
              • ¼ cup Mexican seasoning mix (see Notes)
              • 3 cups 2 Tbsp *Fresh green onions, diced
              • 1 qt 3¾ cups *Fresh red onions, diced
              • 1 qt 3¾ cups *Fresh celery, diced
              • 100 each *Fresh iceberg lettuce, leaves, rinsed, dry
              • 100 each *Fresh tomatoes, sliced
              • 100 each (Optional) Mini whole- grain rolls (1 oz each)

              Quantity
               

              50 Servings

                Weight

                • - - Ranch Dressing USDARecipe for Schools
                • 6 oz *Fresh yellow onions chopped
                • - - Paprika
                • - - Chili powder
                • 3 lb 9 oz Catsup
                • - - Garlic powder
                • 12 oz Brown sugar
                • - - Worcestershire sauce
                • - - Ground black pepper
                • - - Salt-free seasoning
                • 6 lb 6 oz Frozen, cooked, diced chicken, thawed ½" pieces
                • - - OR
                • 6 lb 6 oz Frozen, cooked, diced turkey, thawed ½" pieces
                • - - Ancho chili powder
                • - - OR
                • - - Mexican seasoning mix (see Notes)
                • 8 oz *Fresh green onions, diced
                • 1 lb *Fresh red onions, diced
                • 1 lb 4 oz *Fresh celery, diced
                • 15 oz *Fresh iceberg lettuce, leaves, rinsed, dry
                • 1 lb 14 oz *Fresh tomatoes, sliced
                • 3 lb 2 oz (Optional) Mini whole- grain rolls (1 oz each)

                Measure

                • - - Ranch Dressing USDARecipe for Schools
                • 1¼ cups *Fresh yellow onions, chopped
                • 2 Tbsp Paprika
                • 1 Tbsp Chili powder
                • 1 qt 1¾ cups (½ No. 10 can) Catsup
                • 1 tsp Garlic powder
                • 1½ cups Brown sugar
                • ½ cup Worcestershire sauce
                • 2 tsp Ground black pepper
                • ¼ cup Salt-free seasoning
                • 1 gal 1 qt 2 cups Frozen, cooked, diced chicken, thawed ½" pieces
                • - - OR
                • 1 gal 1 qt 2 cups Frozen, cooked, diced turkey, thawed ½" pieces
                • 2 Tbsp Ancho chili powder
                • - - OR
                • 2 Tbsp Mexican seasoning mix (see Notes)
                • 1½ cups 1 Tbsp *Fresh green onions, diced
                • 3 cups 2 Tbsp *Fresh red onions, diced
                • 3¾ cups 2 Tbsp *Fresh celery, diced
                • 50 each *Fresh iceberg lettuce, leaves, rinsed, dry
                • 50 each *Fresh tomatoes, sliced
                • 50 each (Optional) Mini whole- grain rolls (1 oz each)

                100 Servings

                  Weight

                  • - - Ranch Dressing USDARecipe for Schools
                  • 12 oz *Fresh yellow onions, chopped
                  • - - Paprika
                  • - - Chili powder
                  • 7 lb 3 oz Catsup
                  • - - Garlic powder
                  • 1 lb 8 oz Brown sugar
                  • - - Worcestershire sauce
                  • - - Ground black pepper
                  • - - Salt-free seasoning
                  • 12 lb 12 oz Frozen, cooked, diced chicken, thawed ½" pieces
                  • - - OR
                  • 12 lb 12 oz Frozen, cooked, diced turkey, thawed ½" pieces
                  • - - Ancho chili powder
                  • - - OR
                  • - - Mexican seasoning mix (see Notes)
                  • 1 lb *Fresh green onions, diced
                  • 2 lb *Fresh red onions, diced
                  • 2 lb 8 oz *Fresh celery, diced
                  • 1 lb 14 oz *Fresh iceberg lettuce, leaves, rinsed, dry
                  • 3 lb 12 oz *Fresh tomatoes, sliced
                  • 6 lb 4 oz (Optional) Mini whole- grain rolls (1 oz each)

                  Measure

                  • - - Ranch Dressing USDARecipe for Schools
                  • 2¼ cups 2 Tbsp *Fresh yellow onions, chopped
                  • ¼ cup Paprika
                  • 2 Tbsp Chili powder
                  • 2 qt 3½ cups (1 No. 10 can) Catsup
                  • 2 tsp Garlic powder
                  • 3 cups Brown sugar
                  • 1 cup Worcestershire sauce
                  • 1 Tbsp 1 tsp Ground black pepper
                  • ½ cup Salt-free seasoning
                  • 2 gal 3 qt Frozen, cooked, diced chicken, thawed ½" pieces
                  • - - OR
                  • 2 gal 3 qt Frozen, cooked, diced turkey, thawed ½" pieces
                  • ¼ cup Ancho chili powder
                  • - - OR
                  • ¼ cup Mexican seasoning mix (see Notes)
                  • 3 cups 2 Tbsp *Fresh green onions, diced
                  • 1 qt 3¾ cups *Fresh red onions, diced
                  • 1 qt 3¾ cups *Fresh celery, diced
                  • 100 each *Fresh iceberg lettuce, leaves, rinsed, dry
                  • 100 each *Fresh tomatoes, sliced
                  • 100 each (Optional) Mini whole- grain rolls (1 oz each)
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Ranch Dressing USDARecipe for Schools
                    • 6 oz *Fresh yellow onions chopped
                    • - - Paprika
                    • - - Chili powder
                    • 3 lb 9 oz Catsup
                    • - - Garlic powder
                    • 12 oz Brown sugar
                    • - - Worcestershire sauce
                    • - - Ground black pepper
                    • - - Salt-free seasoning
                    • 6 lb 6 oz Frozen, cooked, diced chicken, thawed ½" pieces
                    • - - OR
                    • 6 lb 6 oz Frozen, cooked, diced turkey, thawed ½" pieces
                    • - - Ancho chili powder
                    • - - OR
                    • - - Mexican seasoning mix (see Notes)
                    • 8 oz *Fresh green onions, diced
                    • 1 lb *Fresh red onions, diced
                    • 1 lb 4 oz *Fresh celery, diced
                    • 15 oz *Fresh iceberg lettuce, leaves, rinsed, dry
                    • 1 lb 14 oz *Fresh tomatoes, sliced
                    • 3 lb 2 oz (Optional) Mini whole- grain rolls (1 oz each)

                    Measure

                    • - - Ranch Dressing USDARecipe for Schools
                    • 1¼ cups *Fresh yellow onions, chopped
                    • 2 Tbsp Paprika
                    • 1 Tbsp Chili powder
                    • 1 qt 1¾ cups (½ No. 10 can) Catsup
                    • 1 tsp Garlic powder
                    • 1½ cups Brown sugar
                    • ½ cup Worcestershire sauce
                    • 2 tsp Ground black pepper
                    • ¼ cup Salt-free seasoning
                    • 1 gal 1 qt 2 cups Frozen, cooked, diced chicken, thawed ½" pieces
                    • - - OR
                    • 1 gal 1 qt 2 cups Frozen, cooked, diced turkey, thawed ½" pieces
                    • 2 Tbsp Ancho chili powder
                    • - - OR
                    • 2 Tbsp Mexican seasoning mix (see Notes)
                    • 1½ cups 1 Tbsp *Fresh green onions, diced
                    • 3 cups 2 Tbsp *Fresh red onions, diced
                    • 3¾ cups 2 Tbsp *Fresh celery, diced
                    • 50 each *Fresh iceberg lettuce, leaves, rinsed, dry
                    • 50 each *Fresh tomatoes, sliced
                    • 50 each (Optional) Mini whole- grain rolls (1 oz each)

                    100 Servings

                      Weight

                      • - - Ranch Dressing USDARecipe for Schools
                      • 12 oz *Fresh yellow onions, chopped
                      • - - Paprika
                      • - - Chili powder
                      • 7 lb 3 oz Catsup
                      • - - Garlic powder
                      • 1 lb 8 oz Brown sugar
                      • - - Worcestershire sauce
                      • - - Ground black pepper
                      • - - Salt-free seasoning
                      • 12 lb 12 oz Frozen, cooked, diced chicken, thawed ½" pieces
                      • - - OR
                      • 12 lb 12 oz Frozen, cooked, diced turkey, thawed ½" pieces
                      • - - Ancho chili powder
                      • - - OR
                      • - - Mexican seasoning mix (see Notes)
                      • 1 lb *Fresh green onions, diced
                      • 2 lb *Fresh red onions, diced
                      • 2 lb 8 oz *Fresh celery, diced
                      • 1 lb 14 oz *Fresh iceberg lettuce, leaves, rinsed, dry
                      • 3 lb 12 oz *Fresh tomatoes, sliced
                      • 6 lb 4 oz (Optional) Mini whole- grain rolls (1 oz each)

                      Measure

                      • - - Ranch Dressing USDARecipe for Schools
                      • 2¼ cups 2 Tbsp *Fresh yellow onions, chopped
                      • ¼ cup Paprika
                      • 2 Tbsp Chili powder
                      • 2 qt 3½ cups (1 No. 10 can) Catsup
                      • 2 tsp Garlic powder
                      • 3 cups Brown sugar
                      • 1 cup Worcestershire sauce
                      • 1 Tbsp 1 tsp Ground black pepper
                      • ½ cup Salt-free seasoning
                      • 2 gal 3 qt Frozen, cooked, diced chicken, thawed ½" pieces
                      • - - OR
                      • 2 gal 3 qt Frozen, cooked, diced turkey, thawed ½" pieces
                      • ¼ cup Ancho chili powder
                      • - - OR
                      • ¼ cup Mexican seasoning mix (see Notes)
                      • 3 cups 2 Tbsp *Fresh green onions, diced
                      • 1 qt 3¾ cups *Fresh red onions, diced
                      • 1 qt 3¾ cups *Fresh celery, diced
                      • 100 each *Fresh iceberg lettuce, leaves, rinsed, dry
                      • 100 each *Fresh tomatoes, sliced
                      • 100 each (Optional) Mini whole- grain rolls (1 oz each)

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Ranch Dressing USDARecipe for Schools
                        • 6 oz *Fresh yellow onions chopped
                        • - - Paprika
                        • - - Chili powder
                        • 3 lb 9 oz Catsup
                        • - - Garlic powder
                        • 12 oz Brown sugar
                        • - - Worcestershire sauce
                        • - - Ground black pepper
                        • - - Salt-free seasoning
                        • 6 lb 6 oz Frozen, cooked, diced chicken, thawed ½" pieces
                        • - - OR
                        • 6 lb 6 oz Frozen, cooked, diced turkey, thawed ½" pieces
                        • - - Ancho chili powder
                        • - - OR
                        • - - Mexican seasoning mix (see Notes)
                        • 8 oz *Fresh green onions, diced
                        • 1 lb *Fresh red onions, diced
                        • 1 lb 4 oz *Fresh celery, diced
                        • 15 oz *Fresh iceberg lettuce, leaves, rinsed, dry
                        • 1 lb 14 oz *Fresh tomatoes, sliced
                        • 3 lb 2 oz (Optional) Mini whole- grain rolls (1 oz each)

                        Measure

                        • - - Ranch Dressing USDARecipe for Schools
                        • 1¼ cups *Fresh yellow onions, chopped
                        • 2 Tbsp Paprika
                        • 1 Tbsp Chili powder
                        • 1 qt 1¾ cups (½ No. 10 can) Catsup
                        • 1 tsp Garlic powder
                        • 1½ cups Brown sugar
                        • ½ cup Worcestershire sauce
                        • 2 tsp Ground black pepper
                        • ¼ cup Salt-free seasoning
                        • 1 gal 1 qt 2 cups Frozen, cooked, diced chicken, thawed ½" pieces
                        • - - OR
                        • 1 gal 1 qt 2 cups Frozen, cooked, diced turkey, thawed ½" pieces
                        • 2 Tbsp Ancho chili powder
                        • - - OR
                        • 2 Tbsp Mexican seasoning mix (see Notes)
                        • 1½ cups 1 Tbsp *Fresh green onions, diced
                        • 3 cups 2 Tbsp *Fresh red onions, diced
                        • 3¾ cups 2 Tbsp *Fresh celery, diced
                        • 50 each *Fresh iceberg lettuce, leaves, rinsed, dry
                        • 50 each *Fresh tomatoes, sliced
                        • 50 each (Optional) Mini whole- grain rolls (1 oz each)

                        100 Servings

                          Weight

                          • - - Ranch Dressing USDARecipe for Schools
                          • 12 oz *Fresh yellow onions, chopped
                          • - - Paprika
                          • - - Chili powder
                          • 7 lb 3 oz Catsup
                          • - - Garlic powder
                          • 1 lb 8 oz Brown sugar
                          • - - Worcestershire sauce
                          • - - Ground black pepper
                          • - - Salt-free seasoning
                          • 12 lb 12 oz Frozen, cooked, diced chicken, thawed ½" pieces
                          • - - OR
                          • 12 lb 12 oz Frozen, cooked, diced turkey, thawed ½" pieces
                          • - - Ancho chili powder
                          • - - OR
                          • - - Mexican seasoning mix (see Notes)
                          • 1 lb *Fresh green onions, diced
                          • 2 lb *Fresh red onions, diced
                          • 2 lb 8 oz *Fresh celery, diced
                          • 1 lb 14 oz *Fresh iceberg lettuce, leaves, rinsed, dry
                          • 3 lb 12 oz *Fresh tomatoes, sliced
                          • 6 lb 4 oz (Optional) Mini whole- grain rolls (1 oz each)

                          Measure

                          • - - Ranch Dressing USDARecipe for Schools
                          • 2¼ cups 2 Tbsp *Fresh yellow onions, chopped
                          • ¼ cup Paprika
                          • 2 Tbsp Chili powder
                          • 2 qt 3½ cups (1 No. 10 can) Catsup
                          • 2 tsp Garlic powder
                          • 3 cups Brown sugar
                          • 1 cup Worcestershire sauce
                          • 1 Tbsp 1 tsp Ground black pepper
                          • ½ cup Salt-free seasoning
                          • 2 gal 3 qt Frozen, cooked, diced chicken, thawed ½" pieces
                          • - - OR
                          • 2 gal 3 qt Frozen, cooked, diced turkey, thawed ½" pieces
                          • ¼ cup Ancho chili powder
                          • - - OR
                          • ¼ cup Mexican seasoning mix (see Notes)
                          • 3 cups 2 Tbsp *Fresh green onions, diced
                          • 1 qt 3¾ cups *Fresh red onions, diced
                          • 1 qt 3¾ cups *Fresh celery, diced
                          • 100 each *Fresh iceberg lettuce, leaves, rinsed, dry
                          • 100 each *Fresh tomatoes, sliced
                          • 100 each (Optional) Mini whole- grain rolls (1 oz each)
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Ranch Dressing USDARecipe for Schools
                            • 6 oz *Fresh yellow onions chopped
                            • - - Paprika
                            • - - Chili powder
                            • 3 lb 9 oz Catsup
                            • - - Garlic powder
                            • 12 oz Brown sugar
                            • - - Worcestershire sauce
                            • - - Ground black pepper
                            • - - Salt-free seasoning
                            • 6 lb 6 oz Frozen, cooked, diced chicken, thawed ½" pieces
                            • - - OR
                            • 6 lb 6 oz Frozen, cooked, diced turkey, thawed ½" pieces
                            • - - Ancho chili powder
                            • - - OR
                            • - - Mexican seasoning mix (see Notes)
                            • 8 oz *Fresh green onions, diced
                            • 1 lb *Fresh red onions, diced
                            • 1 lb 4 oz *Fresh celery, diced
                            • 15 oz *Fresh iceberg lettuce, leaves, rinsed, dry
                            • 1 lb 14 oz *Fresh tomatoes, sliced
                            • 3 lb 2 oz (Optional) Mini whole- grain rolls (1 oz each)

                            Measure

                            • - - Ranch Dressing USDARecipe for Schools
                            • 1¼ cups *Fresh yellow onions, chopped
                            • 2 Tbsp Paprika
                            • 1 Tbsp Chili powder
                            • 1 qt 1¾ cups (½ No. 10 can) Catsup
                            • 1 tsp Garlic powder
                            • 1½ cups Brown sugar
                            • ½ cup Worcestershire sauce
                            • 2 tsp Ground black pepper
                            • ¼ cup Salt-free seasoning
                            • 1 gal 1 qt 2 cups Frozen, cooked, diced chicken, thawed ½" pieces
                            • - - OR
                            • 1 gal 1 qt 2 cups Frozen, cooked, diced turkey, thawed ½" pieces
                            • 2 Tbsp Ancho chili powder
                            • - - OR
                            • 2 Tbsp Mexican seasoning mix (see Notes)
                            • 1½ cups 1 Tbsp *Fresh green onions, diced
                            • 3 cups 2 Tbsp *Fresh red onions, diced
                            • 3¾ cups 2 Tbsp *Fresh celery, diced
                            • 50 each *Fresh iceberg lettuce, leaves, rinsed, dry
                            • 50 each *Fresh tomatoes, sliced
                            • 50 each (Optional) Mini whole- grain rolls (1 oz each)

                            100 Servings

                              Weight

                              • - - Ranch Dressing USDARecipe for Schools
                              • 12 oz *Fresh yellow onions, chopped
                              • - - Paprika
                              • - - Chili powder
                              • 7 lb 3 oz Catsup
                              • - - Garlic powder
                              • 1 lb 8 oz Brown sugar
                              • - - Worcestershire sauce
                              • - - Ground black pepper
                              • - - Salt-free seasoning
                              • 12 lb 12 oz Frozen, cooked, diced chicken, thawed ½" pieces
                              • - - OR
                              • 12 lb 12 oz Frozen, cooked, diced turkey, thawed ½" pieces
                              • - - Ancho chili powder
                              • - - OR
                              • - - Mexican seasoning mix (see Notes)
                              • 1 lb *Fresh green onions, diced
                              • 2 lb *Fresh red onions, diced
                              • 2 lb 8 oz *Fresh celery, diced
                              • 1 lb 14 oz *Fresh iceberg lettuce, leaves, rinsed, dry
                              • 3 lb 12 oz *Fresh tomatoes, sliced
                              • 6 lb 4 oz (Optional) Mini whole- grain rolls (1 oz each)

                              Measure

                              • - - Ranch Dressing USDARecipe for Schools
                              • 2¼ cups 2 Tbsp *Fresh yellow onions, chopped
                              • ¼ cup Paprika
                              • 2 Tbsp Chili powder
                              • 2 qt 3½ cups (1 No. 10 can) Catsup
                              • 2 tsp Garlic powder
                              • 3 cups Brown sugar
                              • 1 cup Worcestershire sauce
                              • 1 Tbsp 1 tsp Ground black pepper
                              • ½ cup Salt-free seasoning
                              • 2 gal 3 qt Frozen, cooked, diced chicken, thawed ½" pieces
                              • - - OR
                              • 2 gal 3 qt Frozen, cooked, diced turkey, thawed ½" pieces
                              • ¼ cup Ancho chili powder
                              • - - OR
                              • ¼ cup Mexican seasoning mix (see Notes)
                              • 3 cups 2 Tbsp *Fresh green onions, diced
                              • 1 qt 3¾ cups *Fresh red onions, diced
                              • 1 qt 3¾ cups *Fresh celery, diced
                              • 100 each *Fresh iceberg lettuce, leaves, rinsed, dry
                              • 100 each *Fresh tomatoes, sliced
                              • 100 each (Optional) Mini whole- grain rolls (1 oz each)

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Ranch Dressing USDARecipe for Schools
                                • 6 oz *Fresh yellow onions chopped
                                • - - Paprika
                                • - - Chili powder
                                • 3 lb 9 oz Catsup
                                • - - Garlic powder
                                • 12 oz Brown sugar
                                • - - Worcestershire sauce
                                • - - Ground black pepper
                                • - - Salt-free seasoning
                                • 6 lb 6 oz Frozen, cooked, diced chicken, thawed ½" pieces
                                • - - OR
                                • 6 lb 6 oz Frozen, cooked, diced turkey, thawed ½" pieces
                                • - - Ancho chili powder
                                • - - OR
                                • - - Mexican seasoning mix (see Notes)
                                • 8 oz *Fresh green onions, diced
                                • 1 lb *Fresh red onions, diced
                                • 1 lb 4 oz *Fresh celery, diced
                                • 15 oz *Fresh iceberg lettuce, leaves, rinsed, dry
                                • 1 lb 14 oz *Fresh tomatoes, sliced
                                • 3 lb 2 oz (Optional) Mini whole- grain rolls (1 oz each)

                                Measure

                                • - - Ranch Dressing USDARecipe for Schools
                                • 1¼ cups *Fresh yellow onions, chopped
                                • 2 Tbsp Paprika
                                • 1 Tbsp Chili powder
                                • 1 qt 1¾ cups (½ No. 10 can) Catsup
                                • 1 tsp Garlic powder
                                • 1½ cups Brown sugar
                                • ½ cup Worcestershire sauce
                                • 2 tsp Ground black pepper
                                • ¼ cup Salt-free seasoning
                                • 1 gal 1 qt 2 cups Frozen, cooked, diced chicken, thawed ½" pieces
                                • - - OR
                                • 1 gal 1 qt 2 cups Frozen, cooked, diced turkey, thawed ½" pieces
                                • 2 Tbsp Ancho chili powder
                                • - - OR
                                • 2 Tbsp Mexican seasoning mix (see Notes)
                                • 1½ cups 1 Tbsp *Fresh green onions, diced
                                • 3 cups 2 Tbsp *Fresh red onions, diced
                                • 3¾ cups 2 Tbsp *Fresh celery, diced
                                • 50 each *Fresh iceberg lettuce, leaves, rinsed, dry
                                • 50 each *Fresh tomatoes, sliced
                                • 50 each (Optional) Mini whole- grain rolls (1 oz each)

                                100 Servings

                                  Weight

                                  • - - Ranch Dressing USDARecipe for Schools
                                  • 12 oz *Fresh yellow onions, chopped
                                  • - - Paprika
                                  • - - Chili powder
                                  • 7 lb 3 oz Catsup
                                  • - - Garlic powder
                                  • 1 lb 8 oz Brown sugar
                                  • - - Worcestershire sauce
                                  • - - Ground black pepper
                                  • - - Salt-free seasoning
                                  • 12 lb 12 oz Frozen, cooked, diced chicken, thawed ½" pieces
                                  • - - OR
                                  • 12 lb 12 oz Frozen, cooked, diced turkey, thawed ½" pieces
                                  • - - Ancho chili powder
                                  • - - OR
                                  • - - Mexican seasoning mix (see Notes)
                                  • 1 lb *Fresh green onions, diced
                                  • 2 lb *Fresh red onions, diced
                                  • 2 lb 8 oz *Fresh celery, diced
                                  • 1 lb 14 oz *Fresh iceberg lettuce, leaves, rinsed, dry
                                  • 3 lb 12 oz *Fresh tomatoes, sliced
                                  • 6 lb 4 oz (Optional) Mini whole- grain rolls (1 oz each)

                                  Measure

                                  • - - Ranch Dressing USDARecipe for Schools
                                  • 2¼ cups 2 Tbsp *Fresh yellow onions, chopped
                                  • ¼ cup Paprika
                                  • 2 Tbsp Chili powder
                                  • 2 qt 3½ cups (1 No. 10 can) Catsup
                                  • 2 tsp Garlic powder
                                  • 3 cups Brown sugar
                                  • 1 cup Worcestershire sauce
                                  • 1 Tbsp 1 tsp Ground black pepper
                                  • ½ cup Salt-free seasoning
                                  • 2 gal 3 qt Frozen, cooked, diced chicken, thawed ½" pieces
                                  • - - OR
                                  • 2 gal 3 qt Frozen, cooked, diced turkey, thawed ½" pieces
                                  • ¼ cup Ancho chili powder
                                  • - - OR
                                  • ¼ cup Mexican seasoning mix (see Notes)
                                  • 3 cups 2 Tbsp *Fresh green onions, diced
                                  • 1 qt 3¾ cups *Fresh red onions, diced
                                  • 1 qt 3¾ cups *Fresh celery, diced
                                  • 100 each *Fresh iceberg lettuce, leaves, rinsed, dry
                                  • 100 each *Fresh tomatoes, sliced
                                  • 100 each (Optional) Mini whole- grain rolls (1 oz each)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Ranch Dressing USDARecipe for Schools
                                    • 6 oz *Fresh yellow onions chopped
                                    • - - Paprika
                                    • - - Chili powder
                                    • 3 lb 9 oz Catsup
                                    • - - Garlic powder
                                    • 12 oz Brown sugar
                                    • - - Worcestershire sauce
                                    • - - Ground black pepper
                                    • - - Salt-free seasoning
                                    • 6 lb 6 oz Frozen, cooked, diced chicken, thawed ½" pieces
                                    • - - OR
                                    • 6 lb 6 oz Frozen, cooked, diced turkey, thawed ½" pieces
                                    • - - Ancho chili powder
                                    • - - OR
                                    • - - Mexican seasoning mix (see Notes)
                                    • 8 oz *Fresh green onions, diced
                                    • 1 lb *Fresh red onions, diced
                                    • 1 lb 4 oz *Fresh celery, diced
                                    • 15 oz *Fresh iceberg lettuce, leaves, rinsed, dry
                                    • 1 lb 14 oz *Fresh tomatoes, sliced
                                    • 3 lb 2 oz (Optional) Mini whole- grain rolls (1 oz each)

                                    Measure

                                    • - - Ranch Dressing USDARecipe for Schools
                                    • 1¼ cups *Fresh yellow onions, chopped
                                    • 2 Tbsp Paprika
                                    • 1 Tbsp Chili powder
                                    • 1 qt 1¾ cups (½ No. 10 can) Catsup
                                    • 1 tsp Garlic powder
                                    • 1½ cups Brown sugar
                                    • ½ cup Worcestershire sauce
                                    • 2 tsp Ground black pepper
                                    • ¼ cup Salt-free seasoning
                                    • 1 gal 1 qt 2 cups Frozen, cooked, diced chicken, thawed ½" pieces
                                    • - - OR
                                    • 1 gal 1 qt 2 cups Frozen, cooked, diced turkey, thawed ½" pieces
                                    • 2 Tbsp Ancho chili powder
                                    • - - OR
                                    • 2 Tbsp Mexican seasoning mix (see Notes)
                                    • 1½ cups 1 Tbsp *Fresh green onions, diced
                                    • 3 cups 2 Tbsp *Fresh red onions, diced
                                    • 3¾ cups 2 Tbsp *Fresh celery, diced
                                    • 50 each *Fresh iceberg lettuce, leaves, rinsed, dry
                                    • 50 each *Fresh tomatoes, sliced
                                    • 50 each (Optional) Mini whole- grain rolls (1 oz each)

                                    100 Servings

                                      Weight

                                      • - - Ranch Dressing USDARecipe for Schools
                                      • 12 oz *Fresh yellow onions, chopped
                                      • - - Paprika
                                      • - - Chili powder
                                      • 7 lb 3 oz Catsup
                                      • - - Garlic powder
                                      • 1 lb 8 oz Brown sugar
                                      • - - Worcestershire sauce
                                      • - - Ground black pepper
                                      • - - Salt-free seasoning
                                      • 12 lb 12 oz Frozen, cooked, diced chicken, thawed ½" pieces
                                      • - - OR
                                      • 12 lb 12 oz Frozen, cooked, diced turkey, thawed ½" pieces
                                      • - - Ancho chili powder
                                      • - - OR
                                      • - - Mexican seasoning mix (see Notes)
                                      • 1 lb *Fresh green onions, diced
                                      • 2 lb *Fresh red onions, diced
                                      • 2 lb 8 oz *Fresh celery, diced
                                      • 1 lb 14 oz *Fresh iceberg lettuce, leaves, rinsed, dry
                                      • 3 lb 12 oz *Fresh tomatoes, sliced
                                      • 6 lb 4 oz (Optional) Mini whole- grain rolls (1 oz each)

                                      Measure

                                      • - - Ranch Dressing USDARecipe for Schools
                                      • 2¼ cups 2 Tbsp *Fresh yellow onions, chopped
                                      • ¼ cup Paprika
                                      • 2 Tbsp Chili powder
                                      • 2 qt 3½ cups (1 No. 10 can) Catsup
                                      • 2 tsp Garlic powder
                                      • 3 cups Brown sugar
                                      • 1 cup Worcestershire sauce
                                      • 1 Tbsp 1 tsp Ground black pepper
                                      • ½ cup Salt-free seasoning
                                      • 2 gal 3 qt Frozen, cooked, diced chicken, thawed ½" pieces
                                      • - - OR
                                      • 2 gal 3 qt Frozen, cooked, diced turkey, thawed ½" pieces
                                      • ¼ cup Ancho chili powder
                                      • - - OR
                                      • ¼ cup Mexican seasoning mix (see Notes)
                                      • 3 cups 2 Tbsp *Fresh green onions, diced
                                      • 1 qt 3¾ cups *Fresh red onions, diced
                                      • 1 qt 3¾ cups *Fresh celery, diced
                                      • 100 each *Fresh iceberg lettuce, leaves, rinsed, dry
                                      • 100 each *Fresh tomatoes, sliced
                                      • 100 each (Optional) Mini whole- grain rolls (1 oz each)

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Ranch Dressing USDARecipe for Schools
                                        • 6 oz *Fresh yellow onions chopped
                                        • - - Paprika
                                        • - - Chili powder
                                        • 3 lb 9 oz Catsup
                                        • - - Garlic powder
                                        • 12 oz Brown sugar
                                        • - - Worcestershire sauce
                                        • - - Ground black pepper
                                        • - - Salt-free seasoning
                                        • 6 lb 6 oz Frozen, cooked, diced chicken, thawed ½" pieces
                                        • - - OR
                                        • 6 lb 6 oz Frozen, cooked, diced turkey, thawed ½" pieces
                                        • - - Ancho chili powder
                                        • - - OR
                                        • - - Mexican seasoning mix (see Notes)
                                        • 8 oz *Fresh green onions, diced
                                        • 1 lb *Fresh red onions, diced
                                        • 1 lb 4 oz *Fresh celery, diced
                                        • 15 oz *Fresh iceberg lettuce, leaves, rinsed, dry
                                        • 1 lb 14 oz *Fresh tomatoes, sliced
                                        • 3 lb 2 oz (Optional) Mini whole- grain rolls (1 oz each)

                                        Measure

                                        • - - Ranch Dressing USDARecipe for Schools
                                        • 1¼ cups *Fresh yellow onions, chopped
                                        • 2 Tbsp Paprika
                                        • 1 Tbsp Chili powder
                                        • 1 qt 1¾ cups (½ No. 10 can) Catsup
                                        • 1 tsp Garlic powder
                                        • 1½ cups Brown sugar
                                        • ½ cup Worcestershire sauce
                                        • 2 tsp Ground black pepper
                                        • ¼ cup Salt-free seasoning
                                        • 1 gal 1 qt 2 cups Frozen, cooked, diced chicken, thawed ½" pieces
                                        • - - OR
                                        • 1 gal 1 qt 2 cups Frozen, cooked, diced turkey, thawed ½" pieces
                                        • 2 Tbsp Ancho chili powder
                                        • - - OR
                                        • 2 Tbsp Mexican seasoning mix (see Notes)
                                        • 1½ cups 1 Tbsp *Fresh green onions, diced
                                        • 3 cups 2 Tbsp *Fresh red onions, diced
                                        • 3¾ cups 2 Tbsp *Fresh celery, diced
                                        • 50 each *Fresh iceberg lettuce, leaves, rinsed, dry
                                        • 50 each *Fresh tomatoes, sliced
                                        • 50 each (Optional) Mini whole- grain rolls (1 oz each)

                                        100 Servings

                                          Weight

                                          • - - Ranch Dressing USDARecipe for Schools
                                          • 12 oz *Fresh yellow onions, chopped
                                          • - - Paprika
                                          • - - Chili powder
                                          • 7 lb 3 oz Catsup
                                          • - - Garlic powder
                                          • 1 lb 8 oz Brown sugar
                                          • - - Worcestershire sauce
                                          • - - Ground black pepper
                                          • - - Salt-free seasoning
                                          • 12 lb 12 oz Frozen, cooked, diced chicken, thawed ½" pieces
                                          • - - OR
                                          • 12 lb 12 oz Frozen, cooked, diced turkey, thawed ½" pieces
                                          • - - Ancho chili powder
                                          • - - OR
                                          • - - Mexican seasoning mix (see Notes)
                                          • 1 lb *Fresh green onions, diced
                                          • 2 lb *Fresh red onions, diced
                                          • 2 lb 8 oz *Fresh celery, diced
                                          • 1 lb 14 oz *Fresh iceberg lettuce, leaves, rinsed, dry
                                          • 3 lb 12 oz *Fresh tomatoes, sliced
                                          • 6 lb 4 oz (Optional) Mini whole- grain rolls (1 oz each)

                                          Measure

                                          • - - Ranch Dressing USDARecipe for Schools
                                          • 2¼ cups 2 Tbsp *Fresh yellow onions, chopped
                                          • ¼ cup Paprika
                                          • 2 Tbsp Chili powder
                                          • 2 qt 3½ cups (1 No. 10 can) Catsup
                                          • 2 tsp Garlic powder
                                          • 3 cups Brown sugar
                                          • 1 cup Worcestershire sauce
                                          • 1 Tbsp 1 tsp Ground black pepper
                                          • ½ cup Salt-free seasoning
                                          • 2 gal 3 qt Frozen, cooked, diced chicken, thawed ½" pieces
                                          • - - OR
                                          • 2 gal 3 qt Frozen, cooked, diced turkey, thawed ½" pieces
                                          • ¼ cup Ancho chili powder
                                          • - - OR
                                          • ¼ cup Mexican seasoning mix (see Notes)
                                          • 3 cups 2 Tbsp *Fresh green onions, diced
                                          • 1 qt 3¾ cups *Fresh red onions, diced
                                          • 1 qt 3¾ cups *Fresh celery, diced
                                          • 100 each *Fresh iceberg lettuce, leaves, rinsed, dry
                                          • 100 each *Fresh tomatoes, sliced
                                          • 100 each (Optional) Mini whole- grain rolls (1 oz each)
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • See Ranch Dressing USDA Recipe for Schools for ingredients and directions. Set ranch dressing aside for step 4.
                                            For 50 servings, use 2½ cups (about 1 lb 4 oz) ranch dressing.
                                            For 100 servings, use 1 qt 1 cup (about 2 lb 8 oz) ranch dressing.
                                          • Barbecue sauce: Combine 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 50 servings, use 2½ cups (about 1 lb 4 oz) barbecue sauce.
                                            For 100 servings, use 1 qt 1 cup (about 2 lb 8 oz) barbecue sauce.
                                          • Set barbecue sauce aside for step 4.
                                          • Combine chicken, ancho chili powder, green onions, red onions, diced celery, barbecue sauce, and ranch dressing in a large bowl. Stir well. Chill.
                                          • Critical Control Point: Cool to 41 °F or lower within 4 hours.
                                          • Using a No. 8 scoop, portion 1⁄2 cup (about 3.8 oz) barbecued chicken salad from a steam table pan (12′′ x 20′′ x 2½′′) lined with parchment paper. Recommendation: 25 scoops per pan.
                                            For 50 servings, use 2 pan.
                                            For 100 servings, use 4 pans.
                                          • Place barbecued chicken salad on top of plated lettuce.
                                          • Place tomato on top of barbecued chicken salad.
                                          • (Optional) If desired, serve on a whole-grain roll. Using a No. 8 scoop, portion 1⁄2 cup (about 3.8 oz) barbecued chicken salad on bottom of roll, top with lettuce, then tomato, then top of roll.
                                          • Critical Control Point: Hold at 41 °F or lower.
                                          • Portion with No. 8 scoop (1⁄2 cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Barbecue Chicken or Turkey Salad USDA Recipe for Schools
                                          Amount Per Serving 0 ½ cup (No. 8 scoop)
                                          Calories 127 Calories from Fat 36
                                          % Daily Value*
                                          Total Fat 4g6%
                                          Saturated Fat 1g6%
                                          Cholesterol 39mg13%
                                          Sodium 262mg11%
                                          Potassium 322mg9%
                                          Total Carbohydrates 8g3%
                                          Dietary Fiber 1g4%
                                          Total Sugars 5g6%
                                          Protein 13g26%
                                          Vitamin D 3IU20%
                                          Calcium 36mg4%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Mature yellow onions: 8 oz

                                          Green onions: 10 oz

                                          Mature red onions: 1 lb 4 oz

                                          Iceberg lettuce: 1 lb 4 oz

                                          Celery: 1 lb 10 oz

                                          Tomatoes: 2 lb 3 oz

                                          100 Servings:

                                          Mature yellow onions: 1 lb

                                          Green onions: 1 lb 4 oz

                                          Mature red onions: 2 lb 8 oz

                                          Iceberg lettuce: 2 lb 8 oz

                                          Celery: 3 lb 4 oz

                                          Tomatoes: 4 lb 5 oz

                                          Notes

                                          *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 3⁄4 Cup (About 4 1⁄2 oz)
                                          Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1⁄4 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.
                                          Yield / Volume
                                          50 Servings:

                                          About 14 lb 14 oz

                                          About 1 gal 3 qt 1¾ cups/2 steam table pans (12″ x 20″ x 2½″)

                                          100 Servings:

                                          About 29 lb 12 oz

                                          About 3 gal 2 qt 3½ cups/4 steam table pans (12″ x 20″ x 2½″)