Barbecue Chicken or Turkey Salad USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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.
2.23 from 9 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Barbecue-Chicken-or-Turkey-Salad.pdf

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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

                                          Barbecue Chicken or Turkey Salad USDA Recipe for Schools
                                          Amount Per Serving
                                           
                                          0 ½ cup (No. 8 scoop)
                                          Calories
                                          127
                                          Total Fat
                                           
                                          4
                                          g
                                          6
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          39
                                          mg
                                          13
                                          %
                                          Sodium
                                           
                                          262
                                          mg
                                          11
                                          %
                                          Total Carbohydrate
                                           
                                          8
                                          g
                                          3
                                          %
                                          Dietary Fiber
                                           
                                          1
                                          g
                                          4
                                          %
                                          Total Sugars
                                           
                                          5
                                          g
                                          6
                                          %
                                          Protein
                                           
                                          13
                                          g
                                          26
                                          %
                                          Vitamin D
                                           
                                          3
                                          IU
                                          20
                                          %
                                          Calcium
                                           
                                          36
                                          mg
                                          4
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          Potassium
                                           
                                          322
                                          mg
                                          9
                                          %
                                          N/A=data not available
                                          *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″)