Harvest Spinach and Apple Chicken Salad State(Virginia) 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.
5 from 2 votes
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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(Virginia) 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.