Harvest Spinach and Apple Chicken Salad

Harvest Spinach and Apple Chicken Salad State Child Nutrition Agency Developed Recipe

Crisp spinach and Romaine salad with apples, cheddar cheese, dried cranberries, and teriyaki grilled chicken strips.
NSLP/SBP CREDITING INFORMATION
1 salad provides 2 ½ oz equivalent meat, ⅝ cup fruit, and 1 cup dark green vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Virginia Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins

Ingredients
 

50 Servings

    Weight

    • 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
    • 4 lb 2 oz *Romaine lettuce, chopped
    • 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
    • 8 lb *Baby spinach, fresh leaves, ready to use
    • 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
    • 15 oz Dried cranberries

    Measure

    • 150 each Grilled teriyaki chicken tenders, ¾ oz each
    • 3 gal 2 cups *Romaine lettuce, chopped
    • 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
    • 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
    • 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
    • 3 ⅛ cups Dried cranberries

    100 Servings

      Weight

      • 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
      • 8 lb 4 oz *Romaine lettuce, chopped
      • 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
      • 16 lb *Baby spinach, fresh leaves, ready to use
      • 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
      • 1 lb 15 oz Dried cranberries

      Measure

      • 300 each Grilled teriyaki chicken tenders, ¾ oz each
      • 6 gal 1 qt *Romaine lettuce, chopped
      • 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
      • 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
      • 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
      • 1 qt 2 ¼ cups Dried cranberries

      Quantity
       

      50 Servings

        Weight

        • 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
        • 4 lb 2 oz *Romaine lettuce, chopped
        • 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
        • 8 lb *Baby spinach, fresh leaves, ready to use
        • 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
        • 15 oz Dried cranberries

        Measure

        • 150 each Grilled teriyaki chicken tenders, ¾ oz each
        • 3 gal 2 cups *Romaine lettuce, chopped
        • 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
        • 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
        • 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
        • 3 ⅛ cups Dried cranberries

        100 Servings

          Weight

          • 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
          • 8 lb 4 oz *Romaine lettuce, chopped
          • 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
          • 16 lb *Baby spinach, fresh leaves, ready to use
          • 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
          • 1 lb 15 oz Dried cranberries

          Measure

          • 300 each Grilled teriyaki chicken tenders, ¾ oz each
          • 6 gal 1 qt *Romaine lettuce, chopped
          • 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
          • 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
          • 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
          • 1 qt 2 ¼ cups Dried cranberries

          Ingredients
           

          50 Servings

            Weight

            • 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
            • 4 lb 2 oz *Romaine lettuce, chopped
            • 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
            • 8 lb *Baby spinach, fresh leaves, ready to use
            • 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
            • 15 oz Dried cranberries

            Measure

            • 150 each Grilled teriyaki chicken tenders, ¾ oz each
            • 3 gal 2 cups *Romaine lettuce, chopped
            • 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
            • 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
            • 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
            • 3 ⅛ cups Dried cranberries

            100 Servings

              Weight

              • 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
              • 8 lb 4 oz *Romaine lettuce, chopped
              • 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
              • 16 lb *Baby spinach, fresh leaves, ready to use
              • 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
              • 1 lb 15 oz Dried cranberries

              Measure

              • 300 each Grilled teriyaki chicken tenders, ¾ oz each
              • 6 gal 1 qt *Romaine lettuce, chopped
              • 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
              • 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
              • 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
              • 1 qt 2 ¼ cups Dried cranberries

              Quantity
               

              50 Servings

                Weight

                • 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
                • 4 lb 2 oz *Romaine lettuce, chopped
                • 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
                • 8 lb *Baby spinach, fresh leaves, ready to use
                • 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
                • 15 oz Dried cranberries

                Measure

                • 150 each Grilled teriyaki chicken tenders, ¾ oz each
                • 3 gal 2 cups *Romaine lettuce, chopped
                • 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
                • 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
                • 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
                • 3 ⅛ cups Dried cranberries

                100 Servings

                  Weight

                  • 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
                  • 8 lb 4 oz *Romaine lettuce, chopped
                  • 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
                  • 16 lb *Baby spinach, fresh leaves, ready to use
                  • 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
                  • 1 lb 15 oz Dried cranberries

                  Measure

                  • 300 each Grilled teriyaki chicken tenders, ¾ oz each
                  • 6 gal 1 qt *Romaine lettuce, chopped
                  • 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
                  • 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
                  • 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
                  • 1 qt 2 ¼ cups Dried cranberries
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
                    • 4 lb 2 oz *Romaine lettuce, chopped
                    • 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
                    • 8 lb *Baby spinach, fresh leaves, ready to use
                    • 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
                    • 15 oz Dried cranberries

                    Measure

                    • 150 each Grilled teriyaki chicken tenders, ¾ oz each
                    • 3 gal 2 cups *Romaine lettuce, chopped
                    • 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
                    • 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
                    • 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
                    • 3 ⅛ cups Dried cranberries

                    100 Servings

                      Weight

                      • 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
                      • 8 lb 4 oz *Romaine lettuce, chopped
                      • 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
                      • 16 lb *Baby spinach, fresh leaves, ready to use
                      • 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
                      • 1 lb 15 oz Dried cranberries

                      Measure

                      • 300 each Grilled teriyaki chicken tenders, ¾ oz each
                      • 6 gal 1 qt *Romaine lettuce, chopped
                      • 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
                      • 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
                      • 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
                      • 1 qt 2 ¼ cups Dried cranberries

                      Quantity
                       

                      50 Servings

                        Weight

                        • 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
                        • 4 lb 2 oz *Romaine lettuce, chopped
                        • 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
                        • 8 lb *Baby spinach, fresh leaves, ready to use
                        • 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
                        • 15 oz Dried cranberries

                        Measure

                        • 150 each Grilled teriyaki chicken tenders, ¾ oz each
                        • 3 gal 2 cups *Romaine lettuce, chopped
                        • 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
                        • 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
                        • 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
                        • 3 ⅛ cups Dried cranberries

                        100 Servings

                          Weight

                          • 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
                          • 8 lb 4 oz *Romaine lettuce, chopped
                          • 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
                          • 16 lb *Baby spinach, fresh leaves, ready to use
                          • 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
                          • 1 lb 15 oz Dried cranberries

                          Measure

                          • 300 each Grilled teriyaki chicken tenders, ¾ oz each
                          • 6 gal 1 qt *Romaine lettuce, chopped
                          • 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
                          • 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
                          • 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
                          • 1 qt 2 ¼ cups Dried cranberries
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
                            • 4 lb 2 oz *Romaine lettuce, chopped
                            • 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
                            • 8 lb *Baby spinach, fresh leaves, ready to use
                            • 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
                            • 15 oz Dried cranberries

                            Measure

                            • 150 each Grilled teriyaki chicken tenders, ¾ oz each
                            • 3 gal 2 cups *Romaine lettuce, chopped
                            • 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
                            • 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
                            • 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
                            • 3 ⅛ cups Dried cranberries

                            100 Servings

                              Weight

                              • 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
                              • 8 lb 4 oz *Romaine lettuce, chopped
                              • 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
                              • 16 lb *Baby spinach, fresh leaves, ready to use
                              • 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
                              • 1 lb 15 oz Dried cranberries

                              Measure

                              • 300 each Grilled teriyaki chicken tenders, ¾ oz each
                              • 6 gal 1 qt *Romaine lettuce, chopped
                              • 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
                              • 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
                              • 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
                              • 1 qt 2 ¼ cups Dried cranberries

                              Quantity
                               

                              50 Servings

                                Weight

                                • 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
                                • 4 lb 2 oz *Romaine lettuce, chopped
                                • 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
                                • 8 lb *Baby spinach, fresh leaves, ready to use
                                • 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
                                • 15 oz Dried cranberries

                                Measure

                                • 150 each Grilled teriyaki chicken tenders, ¾ oz each
                                • 3 gal 2 cups *Romaine lettuce, chopped
                                • 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
                                • 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
                                • 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
                                • 3 ⅛ cups Dried cranberries

                                100 Servings

                                  Weight

                                  • 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
                                  • 8 lb 4 oz *Romaine lettuce, chopped
                                  • 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
                                  • 16 lb *Baby spinach, fresh leaves, ready to use
                                  • 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
                                  • 1 lb 15 oz Dried cranberries

                                  Measure

                                  • 300 each Grilled teriyaki chicken tenders, ¾ oz each
                                  • 6 gal 1 qt *Romaine lettuce, chopped
                                  • 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
                                  • 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
                                  • 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
                                  • 1 qt 2 ¼ cups Dried cranberries
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
                                    • 4 lb 2 oz *Romaine lettuce, chopped
                                    • 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
                                    • 8 lb *Baby spinach, fresh leaves, ready to use
                                    • 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
                                    • 15 oz Dried cranberries

                                    Measure

                                    • 150 each Grilled teriyaki chicken tenders, ¾ oz each
                                    • 3 gal 2 cups *Romaine lettuce, chopped
                                    • 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
                                    • 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
                                    • 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
                                    • 3 ⅛ cups Dried cranberries

                                    100 Servings

                                      Weight

                                      • 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
                                      • 8 lb 4 oz *Romaine lettuce, chopped
                                      • 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
                                      • 16 lb *Baby spinach, fresh leaves, ready to use
                                      • 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
                                      • 1 lb 15 oz Dried cranberries

                                      Measure

                                      • 300 each Grilled teriyaki chicken tenders, ¾ oz each
                                      • 6 gal 1 qt *Romaine lettuce, chopped
                                      • 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
                                      • 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
                                      • 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
                                      • 1 qt 2 ¼ cups Dried cranberries

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
                                        • 4 lb 2 oz *Romaine lettuce, chopped
                                        • 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
                                        • 8 lb *Baby spinach, fresh leaves, ready to use
                                        • 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
                                        • 15 oz Dried cranberries

                                        Measure

                                        • 150 each Grilled teriyaki chicken tenders, ¾ oz each
                                        • 3 gal 2 cups *Romaine lettuce, chopped
                                        • 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
                                        • 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
                                        • 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
                                        • 3 ⅛ cups Dried cranberries

                                        100 Servings

                                          Weight

                                          • 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
                                          • 8 lb 4 oz *Romaine lettuce, chopped
                                          • 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
                                          • 16 lb *Baby spinach, fresh leaves, ready to use
                                          • 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
                                          • 1 lb 15 oz Dried cranberries

                                          Measure

                                          • 300 each Grilled teriyaki chicken tenders, ¾ oz each
                                          • 6 gal 1 qt *Romaine lettuce, chopped
                                          • 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
                                          • 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
                                          • 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
                                          • 1 qt 2 ¼ cups Dried cranberries
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Bake teriyaki chicken according to package directions.
                                            Critical Control Point: Heat to 165 °F for at least 15 seconds.
                                          • Cut the chicken into ½-inch slices (if not already done), then refrigerate, allowing the chicken to chill.
                                            Critical Control Point: Cool to 41 °F or lower within 4 hours.
                                          • Wash Romaine lettuce.
                                          • Dice apples into ½-inch cubes and soak in a combination of lemon juice and water to keep from discoloring.
                                          • While apples are soaking, arrange the desired number of serving containers on a prep table.
                                          • Drain the apples using a colander, then place them on a sheet tray and allow to air dry.
                                          • Combine spinach and romaine in a bowl and hand-mix using gloves.
                                          • Portion 2 cups (3.9 oz) of the salad mixture into each serving container.
                                          • Arrange 2 ¼ oz of diced chicken, 1 Tbsp shredded cheddar, 1 Tbsp dried cranberries and 2 oz of diced apples on each salad.
                                          • Cover and refrigerate until service.
                                            Critical Control Point: Hold for cold service at 41 °F or lower.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Harvest Spinach and Apple Chicken Salad State Child Nutrition Agency Developed Recipe
                                          Amount Per Serving 1 salad
                                          Calories 241 Calories from Fat 81
                                          % Daily Value*
                                          Total Fat 9g14%
                                          Saturated Fat 4g25%
                                          Cholesterol 41mg14%
                                          Sodium 430mg19%
                                          Total Carbohydrates 25g8%
                                          Dietary Fiber 5g21%
                                          Total Sugars 11g12%
                                          Protein 17g34%
                                          Calcium 203mg20%
                                          Iron 3mg17%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Baby spinach, fresh leaves, ready-to-use: 8 lb

                                          Romaine lettuce, untrimmed: 6 lb 7 oz

                                          Apples, fresh, 125-138 count: 6 lb 14 oz

                                          100 Servings:

                                          Baby spinach, fresh leaves, ready-to-use: 16 lb

                                          Romaine lettuce, untrimmed: 12 lb 13 oz

                                          Apples, fresh, 125-138 count: 13 lb 12 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 #3: Complex.
                                          Yield / Volume
                                          50 Servings:

                                          About 50 salads.

                                          About 3 gal 2 cups salad mix; 7 lb ½ oz chicken; 1 gal 2 qt 1 cup diced apples; 3 cup 2 Tbsp cheese; 3 cup 2 Tbsp dried cranberries.

                                          Each salad will have about 2 cups salad mix, 2 ¼ oz chicken, ½ cup diced apples, 1 Tbsp cheese, 1 Tbsp dried cranberries.

                                          100 Servings:

                                          About 100 salads.

                                          About 6 gal 1 qt salad mix; 14 lb 1 oz chicken; 2 gal diced apples; 1 qt 2 ¼ cup cheese; 1 qt 2 ¼ cup dried cranberries.

                                          Each salad will have about 2 cups salad mix, 2 ¼ oz chicken, ½ cup diced apples, 1 Tbsp cheese, 1 Tbsp cranberries.