Barbecue Chicken or Turkey Salad USDA Recipe for Family Child Care Homes

4.67 from 3 votes

Barbecue Chicken or Turkey Salad USDA Recipe for Family Child Care Homes

This Barbecue Chicken or Turkey Salad includes tender white chicken combined with green onions, celery, and the smoky flavor of barbecue sauce. Delish!

CACFP Home Childcare Crediting Information

⅔ cup (two ⅓ cup measuring cups or No. 6 scoop) Barbecue Chicken/Turkey Salad provides ⅜ cup vegetable (⅛ cup red/orange vegetable, ¼ cup other vegetable), and 1 oz equivalent meat.

Prep Time20

Cook Time20

Total Time40

Course: Salad

Keyword: Recipes for Home, Home

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Salad

Program Meal Component: Meats, Vegetables

Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables

Meal Service Temperature: Cold

Cooking Method: Boil

Season: Summer, Fall

6 Servings

Calories: 148

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)

-

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).

Notes

Mexican Seasoning Mix: ¾ cup (about 4½ oz):

Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ 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.

Ranch Dressing Ingredients :

Combine 10 oz low fat buttermilk, ½ tsp lemon juice, 1¼ oz low fat yogurt, ¼ tsp fat free sour cream, 1½ oz low fat mayonnaise, 1 tsp onion powder, 1 tsp garlic powder, ⅛ tsp ground black pepper, ⅛ tsp dried chives, ½ tsp dried parsley, ¼ tsp salt, ¼ tsp sugar in a medium bowl. Stir well. Pour ranch dressing into an 8 oz sealable container.

Nutrition