Barbecue Chicken or Turkey Salad -
USDA Recipe for Family Child Care Homes
Ingredients
- ⅓ cup or 2½ oz Ranch Dressing
- ¾ cup or 6 oz White onions, diced
- 1 tsp Paprika
- ½ tsp Chili powder
- ¾ cup or 7 oz Catsup
- ⅛ tsp Garlic powder
- ¼ cup or 1½ oz Brown sugar
- ⅛ cup or 1 oz Worcestershire sauce
- ¼ tsp Ground black pepper
- 1½ tsp Salt-free seasoning
- 1 ¼ cup or 6 oz Cooked, diced (½” pieces) chicken or turkey
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican seasoning mix
- ¼ cup or 1 oz Green onions, diced (See Notes Section)
- ⅓ cup or 1½ oz Red onions, diced
- ½ cup or 4 oz Celery, diced
- 6 (⅓ oz each) Iceberg lettuce leaves 3”x 3” tear lettuce into 6 pieces
- 2 medium or 6 oz (1 oz each) Fresh tomato, sliced cut 6 medium slices
- 6 - mini Whole-grain rolls, 1 oz each (optional)
Quantity
- ⅓ cup or 2½ oz Ranch Dressing
- ¾ cup or 6 oz White onions, diced
- 1 tsp Paprika
- ½ tsp Chili powder
- ¾ cup or 7 oz Catsup
- ⅛ tsp Garlic powder
- ¼ cup or 1½ oz Brown sugar
- ⅛ cup or 1 oz Worcestershire sauce
- ¼ tsp Ground black pepper
- 1½ tsp Salt-free seasoning
- 1 ¼ cup or 6 oz Cooked, diced (½” pieces) chicken or turkey
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican seasoning mix
- ¼ cup or 1 oz Green onions, diced (See Notes Section)
- ⅓ cup or 1½ oz Red onions, diced
- ½ cup or 4 oz Celery, diced
- 6 (⅓ oz each) Iceberg lettuce leaves 3”x 3” tear lettuce into 6 pieces
- 2 medium or 6 oz (1 oz each) Fresh tomato, sliced cut 6 medium slices
- 6 - mini Whole-grain rolls, 1 oz each (optional)
Ingredients
- ⅓ cup or 2½ oz Ranch Dressing
- ¾ cup or 6 oz White onions, diced
- 1 tsp Paprika
- ½ tsp Chili powder
- ¾ cup or 7 oz Catsup
- ⅛ tsp Garlic powder
- ¼ cup or 1½ oz Brown sugar
- ⅛ cup or 1 oz Worcestershire sauce
- ¼ tsp Ground black pepper
- 1½ tsp Salt-free seasoning
- 1 ¼ cup or 6 oz Cooked, diced (½” pieces) chicken or turkey
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican seasoning mix
- ¼ cup or 1 oz Green onions, diced (See Notes Section)
- ⅓ cup or 1½ oz Red onions, diced
- ½ cup or 4 oz Celery, diced
- 6 (⅓ oz each) Iceberg lettuce leaves 3”x 3” tear lettuce into 6 pieces
- 2 medium or 6 oz (1 oz each) Fresh tomato, sliced cut 6 medium slices
- 6 - mini Whole-grain rolls, 1 oz each (optional)
Quantity
- ⅓ cup or 2½ oz Ranch Dressing
- ¾ cup or 6 oz White onions, diced
- 1 tsp Paprika
- ½ tsp Chili powder
- ¾ cup or 7 oz Catsup
- ⅛ tsp Garlic powder
- ¼ cup or 1½ oz Brown sugar
- ⅛ cup or 1 oz Worcestershire sauce
- ¼ tsp Ground black pepper
- 1½ tsp Salt-free seasoning
- 1 ¼ cup or 6 oz Cooked, diced (½” pieces) chicken or turkey
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican seasoning mix
- ¼ cup or 1 oz Green onions, diced (See Notes Section)
- ⅓ cup or 1½ oz Red onions, diced
- ½ cup or 4 oz Celery, diced
- 6 (⅓ oz each) Iceberg lettuce leaves 3”x 3” tear lettuce into 6 pieces
- 2 medium or 6 oz (1 oz each) Fresh tomato, sliced cut 6 medium slices
- 6 - mini Whole-grain rolls, 1 oz each (optional)
Ingredients
- ⅓ cup or 2½ oz Ranch Dressing
- ¾ cup or 6 oz White onions, diced
- 1 tsp Paprika
- ½ tsp Chili powder
- ¾ cup or 7 oz Catsup
- ⅛ tsp Garlic powder
- ¼ cup or 1½ oz Brown sugar
- ⅛ cup or 1 oz Worcestershire sauce
- ¼ tsp Ground black pepper
- 1½ tsp Salt-free seasoning
- 1 ¼ cup or 6 oz Cooked, diced (½” pieces) chicken or turkey
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican seasoning mix
- ¼ cup or 1 oz Green onions, diced (See Notes Section)
- ⅓ cup or 1½ oz Red onions, diced
- ½ cup or 4 oz Celery, diced
- 6 (⅓ oz each) Iceberg lettuce leaves 3”x 3” tear lettuce into 6 pieces
- 2 medium or 6 oz (1 oz each) Fresh tomato, sliced cut 6 medium slices
- 6 - mini Whole-grain rolls, 1 oz each (optional)
Quantity
- ⅓ cup or 2½ oz Ranch Dressing
- ¾ cup or 6 oz White onions, diced
- 1 tsp Paprika
- ½ tsp Chili powder
- ¾ cup or 7 oz Catsup
- ⅛ tsp Garlic powder
- ¼ cup or 1½ oz Brown sugar
- ⅛ cup or 1 oz Worcestershire sauce
- ¼ tsp Ground black pepper
- 1½ tsp Salt-free seasoning
- 1 ¼ cup or 6 oz Cooked, diced (½” pieces) chicken or turkey
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican seasoning mix
- ¼ cup or 1 oz Green onions, diced (See Notes Section)
- ⅓ cup or 1½ oz Red onions, diced
- ½ cup or 4 oz Celery, diced
- 6 (⅓ oz each) Iceberg lettuce leaves 3”x 3” tear lettuce into 6 pieces
- 2 medium or 6 oz (1 oz each) Fresh tomato, sliced cut 6 medium slices
- 6 - mini Whole-grain rolls, 1 oz each (optional)
Ingredients
- ⅓ cup or 2½ oz Ranch Dressing
- ¾ cup or 6 oz White onions, diced
- 1 tsp Paprika
- ½ tsp Chili powder
- ¾ cup or 7 oz Catsup
- ⅛ tsp Garlic powder
- ¼ cup or 1½ oz Brown sugar
- ⅛ cup or 1 oz Worcestershire sauce
- ¼ tsp Ground black pepper
- 1½ tsp Salt-free seasoning
- 1 ¼ cup or 6 oz Cooked, diced (½” pieces) chicken or turkey
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican seasoning mix
- ¼ cup or 1 oz Green onions, diced (See Notes Section)
- ⅓ cup or 1½ oz Red onions, diced
- ½ cup or 4 oz Celery, diced
- 6 (⅓ oz each) Iceberg lettuce leaves 3”x 3” tear lettuce into 6 pieces
- 2 medium or 6 oz (1 oz each) Fresh tomato, sliced cut 6 medium slices
- 6 - mini Whole-grain rolls, 1 oz each (optional)
Quantity
- ⅓ cup or 2½ oz Ranch Dressing
- ¾ cup or 6 oz White onions, diced
- 1 tsp Paprika
- ½ tsp Chili powder
- ¾ cup or 7 oz Catsup
- ⅛ tsp Garlic powder
- ¼ cup or 1½ oz Brown sugar
- ⅛ cup or 1 oz Worcestershire sauce
- ¼ tsp Ground black pepper
- 1½ tsp Salt-free seasoning
- 1 ¼ cup or 6 oz Cooked, diced (½” pieces) chicken or turkey
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican seasoning mix
- ¼ cup or 1 oz Green onions, diced (See Notes Section)
- ⅓ cup or 1½ oz Red onions, diced
- ½ cup or 4 oz Celery, diced
- 6 (⅓ oz each) Iceberg lettuce leaves 3”x 3” tear lettuce into 6 pieces
- 2 medium or 6 oz (1 oz each) Fresh tomato, sliced cut 6 medium slices
- 6 - mini Whole-grain rolls, 1 oz each (optional)
Ingredients
- ⅓ cup or 2½ oz Ranch Dressing
- ¾ cup or 6 oz White onions, diced
- 1 tsp Paprika
- ½ tsp Chili powder
- ¾ cup or 7 oz Catsup
- ⅛ tsp Garlic powder
- ¼ cup or 1½ oz Brown sugar
- ⅛ cup or 1 oz Worcestershire sauce
- ¼ tsp Ground black pepper
- 1½ tsp Salt-free seasoning
- 1 ¼ cup or 6 oz Cooked, diced (½” pieces) chicken or turkey
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican seasoning mix
- ¼ cup or 1 oz Green onions, diced (See Notes Section)
- ⅓ cup or 1½ oz Red onions, diced
- ½ cup or 4 oz Celery, diced
- 6 (⅓ oz each) Iceberg lettuce leaves 3”x 3” tear lettuce into 6 pieces
- 2 medium or 6 oz (1 oz each) Fresh tomato, sliced cut 6 medium slices
- 6 - mini Whole-grain rolls, 1 oz each (optional)
Quantity
- ⅓ cup or 2½ oz Ranch Dressing
- ¾ cup or 6 oz White onions, diced
- 1 tsp Paprika
- ½ tsp Chili powder
- ¾ cup or 7 oz Catsup
- ⅛ tsp Garlic powder
- ¼ cup or 1½ oz Brown sugar
- ⅛ cup or 1 oz Worcestershire sauce
- ¼ tsp Ground black pepper
- 1½ tsp Salt-free seasoning
- 1 ¼ cup or 6 oz Cooked, diced (½” pieces) chicken or turkey
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican seasoning mix
- ¼ cup or 1 oz Green onions, diced (See Notes Section)
- ⅓ cup or 1½ oz Red onions, diced
- ½ cup or 4 oz Celery, diced
- 6 (⅓ oz each) Iceberg lettuce leaves 3”x 3” tear lettuce into 6 pieces
- 2 medium or 6 oz (1 oz each) Fresh tomato, sliced cut 6 medium slices
- 6 - mini Whole-grain rolls, 1 oz each (optional)
Instructions
- Set aside ranch dressing for step 5 and refrigerate.
- 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 sauce uncovered over medium heat and stir occasionally for 15-20 minutes.
- 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 in a small (8” x 8”) baking dish and refrigerate.
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- Place a lettuce leaf on each plate.
- Portion ⅔ cup barbecued chicken salad on top of lettuce leaf.
- Place slice tomato on top of barbecue chicken salad.
- If desired, serve on a whole-grain roll.
- Critical Control Point: Hold at 40 °F or lower until served.
- Serve ⅔ cup (portion with two ⅓ cup measuring cups or No. 6 scoop).
Nutrition INFORMATION
USDA Recipe for Family Child Care Homes