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Barbecue Chicken or Turkey Salad USDA Recipe for Adults in CACFP

This Barbecue Chicken or Turkey Salad includes tender white chicken combined with green onions, celery and the smoky flavor of barbecue sauce. Delish!
CACFP Adult Portion Crediting Information
1 cup (8 oz spoodle) provides ½ cup vegetable (⅛ cup red/orange vegetable, ⅜ cup other vegetable), and 2 oz equivalent meat.
Course: Salad
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
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
25 Servings
Calories: 192

Ingredients

25 Servings

    Weight

    • 8 oz Ranch dressing
    • 1 lb *Fresh white onions, chopped
    • - - Paprika
    • - - Chili powder
    • 1 lb 12 oz Catsup
    • - - Garlic powder
    • 6 oz Brown sugar
    • - - Worcestershire sauce
    • - - Ground black pepper
    • - - Salt-free seasoning
    • 3 lb 8 oz Frozen, cooked diced chicken, thawed ½" pieces
    • - - OR
    • 3 lb 8 oz Frozen, cooked diced turkey, thawed ½" piece
    • - - Ancho chili powder
    • - - OR
    • - - Mexican seasoning mix (See Notes Section)
    • 8 oz *Fresh green onions, diced
    • 8 oz *Fresh red onions, diced
    • 1 lb *Fresh celery, diced
    • 8 oz *Fresh iceberg lettuce, leaves, rinsed, dry (approx. ⅓ oz each)
    • 1 lb 8 oz *Fresh tomatoes, sliced (approx. 1 oz each)
    • 1 lb 9 oz Mini whole-grain roll (Optional) (1 oz each)

    Measure

    • 1 cup Ranch dressing
    • 3 cups *Fresh white onions, chopped
    • 1 Tbsp Paprika
    • 1½ tsp Chili powder
    • 3 cups (approx. ¼ No. 10 can) Catsup
    • ½ tsp Garlic powder
    • ¾ cup Brown sugar
    • ¼ cup Worcestershire sauce
    • 1 tsp Ground black pepper
    • 2 Tbsp Salt-free seasoning
    • 1 gal Frozen, cooked diced chicken, thawed ½" piece
    • - - OR
    • 1 gal Frozen, cooked diced turkey, thawed ½" pieces
    • 1 Tbsp Ancho chili powder
    • - - OR
    • 1 Tbsp Mexican seasoning mix (See Notes Section)
    • 3 cups *Fresh green onions, diced
    • 2 cups *Fresh red onions, diced
    • 1 qt *Fresh celery, diced
    • 25 each *Fresh iceberg lettuce,leaves, rinsed, dry
    • 25 each *Fresh tomatoes, sliced
    • 25 each Mini whole-grain roll (Optional) (1 oz each)

    50 Servings

      Weight

      • 1 lb Ranch dressing
      • 2 lb *Fresh white onions, chopped
      • - - Paprika
      • - - Chili powder
      • 3 lb 8 oz Catsup
      • - - Garlic powder
      • 12 oz Brown sugar
      • - - Worcestershire sauce
      • - - Ground black pepper
      • - - Salt-free seasoning
      • 7 lb Frozen, cooked diced chicken, thawed ½" pieces
      • - - OR
      • 7 lb Frozen, cooked diced turkey, thawed ½" pieces
      • - - Ancho chili powder
      • - - OR
      • - - Mexican seasoning mix (See Notes Section)
      • 1 lb *Fresh green onions, diced
      • 1 lb *Fresh red onions, diced
      • 2 lb *Fresh celery, diced
      • 1 lb *Fresh iceberg lettuce, leaves, rinsed, dry (approx. ⅓ oz each)
      • 3 lb *Fresh tomatoes, sliced (approx. 1 oz each)
      • 3 lb 2 oz Mini whole-grain roll (Optional) (1 oz each)

      Measure

      • 2 cups Ranch dressing
      • 1 qt 2 cups *Fresh white onions, chopped
      • 2 Tbsp Paprika
      • 1 Tbsp Chili powder
      • 1 qt 2 cups (approx. 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
      • 2 gal Frozen, cooked diced chicken, thawed ½" pieces
      • - - OR
      • 2 gal Frozen, cooked diced turkey, thawed ½" pieces
      • 2 Tbsp Ancho chili powder
      • - - OR
      • 2 Tbsp Mexican seasoning mix (See Notes Section)
      • 1 qt 2 cups *Fresh green onions, diced
      • 1 qt *Fresh red onions, diced
      • 2 qt *Fresh celery, diced
      • 50 each *Fresh iceberg lettuce,leaves, rinsed, dry
      • 50 each *Fresh tomatoes, sliced
      • 50 each Mini whole-grain roll (Optional) (1 oz each)

      -

      25 Servings

        Weight

        • 8 oz Ranch dressing
        • 1 lb *Fresh white onions, chopped
        • - - Paprika
        • - - Chili powder
        • 1 lb 12 oz Catsup
        • - - Garlic powder
        • 6 oz Brown sugar
        • - - Worcestershire sauce
        • - - Ground black pepper
        • - - Salt-free seasoning
        • 3 lb 8 oz Frozen, cooked diced chicken, thawed ½" pieces
        • - - OR
        • 3 lb 8 oz Frozen, cooked diced turkey, thawed ½" piece
        • - - Ancho chili powder
        • - - OR
        • - - Mexican seasoning mix (See Notes Section)
        • 8 oz *Fresh green onions, diced
        • 8 oz *Fresh red onions, diced
        • 1 lb *Fresh celery, diced
        • 8 oz *Fresh iceberg lettuce, leaves, rinsed, dry (approx. ⅓ oz each)
        • 1 lb 8 oz *Fresh tomatoes, sliced (approx. 1 oz each)
        • 1 lb 9 oz Mini whole-grain roll (Optional) (1 oz each)

        Measure

        • 1 cup Ranch dressing
        • 3 cups *Fresh white onions, chopped
        • 1 Tbsp Paprika
        • 1½ tsp Chili powder
        • 3 cups (approx. ¼ No. 10 can) Catsup
        • ½ tsp Garlic powder
        • ¾ cup Brown sugar
        • ¼ cup Worcestershire sauce
        • 1 tsp Ground black pepper
        • 2 Tbsp Salt-free seasoning
        • 1 gal Frozen, cooked diced chicken, thawed ½" piece
        • - - OR
        • 1 gal Frozen, cooked diced turkey, thawed ½" pieces
        • 1 Tbsp Ancho chili powder
        • - - OR
        • 1 Tbsp Mexican seasoning mix (See Notes Section)
        • 3 cups *Fresh green onions, diced
        • 2 cups *Fresh red onions, diced
        • 1 qt *Fresh celery, diced
        • 25 each *Fresh iceberg lettuce,leaves, rinsed, dry
        • 25 each *Fresh tomatoes, sliced
        • 25 each Mini whole-grain roll (Optional) (1 oz each)

        50 Servings

          Weight

          • 1 lb Ranch dressing
          • 2 lb *Fresh white onions, chopped
          • - - Paprika
          • - - Chili powder
          • 3 lb 8 oz Catsup
          • - - Garlic powder
          • 12 oz Brown sugar
          • - - Worcestershire sauce
          • - - Ground black pepper
          • - - Salt-free seasoning
          • 7 lb Frozen, cooked diced chicken, thawed ½" pieces
          • - - OR
          • 7 lb Frozen, cooked diced turkey, thawed ½" pieces
          • - - Ancho chili powder
          • - - OR
          • - - Mexican seasoning mix (See Notes Section)
          • 1 lb *Fresh green onions, diced
          • 1 lb *Fresh red onions, diced
          • 2 lb *Fresh celery, diced
          • 1 lb *Fresh iceberg lettuce, leaves, rinsed, dry (approx. ⅓ oz each)
          • 3 lb *Fresh tomatoes, sliced (approx. 1 oz each)
          • 3 lb 2 oz Mini whole-grain roll (Optional) (1 oz each)

          Measure

          • 2 cups Ranch dressing
          • 1 qt 2 cups *Fresh white onions, chopped
          • 2 Tbsp Paprika
          • 1 Tbsp Chili powder
          • 1 qt 2 cups (approx. 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
          • 2 gal Frozen, cooked diced chicken, thawed ½" pieces
          • - - OR
          • 2 gal Frozen, cooked diced turkey, thawed ½" pieces
          • 2 Tbsp Ancho chili powder
          • - - OR
          • 2 Tbsp Mexican seasoning mix (See Notes Section)
          • 1 qt 2 cups *Fresh green onions, diced
          • 1 qt *Fresh red onions, diced
          • 2 qt *Fresh celery, diced
          • 50 each *Fresh iceberg lettuce,leaves, rinsed, dry
          • 50 each *Fresh tomatoes, sliced
          • 50 each Mini whole-grain roll (Optional) (1 oz each)

          Instructions

          • Prepare ranch dressing and refrigerate. Set aside for step 4.
            For 25 servings, use 1 cup (about 8 oz) ranch dressing.
            For 50 servings, use 2 cups (about 1 lb) ranch dressing.
          • Critical 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 uncovered over medium heat for 15-20 minutes.
            Stir occasionally.
            For 25 servings, use about 2 lb 14 oz (1 qt 1½ cups) barbecue sauce.
            For 50 servings, use about 5 lb 12 oz (2 qt 3 cups) barbecue sauce.
          • 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 into a large steam table pan 7 lb 10 oz (1 gal 2 qt). Refrigerate.
          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
          • Line the bun sheets with parchment paper and 25 saucers. Place lettuce on each plate (25 pieces). Using an 8 oz spoodle place (1 cup) barbecued chicken salad on top of plated lettuce.
            Recommendation: 25 scoops per bun pan.
            For 25 servings, use 2 pans.
            For 50 servings, use 4 pans.
          • Place sliced tomato on top of barbecued chicken salad.
          • If desired, serve on a whole-grain roll.
          • Critical Control Point: Hold at 40 °F or lower.
          • Serve 1 cup (portion with 8 oz spoodle).

          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: Makes 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:
          Combine 1 ⅓ cup low-fat buttermilk, 2⅓ tsp lemon juice, ½ cup 2 Tbsp low-fat, plain yogurt, 1 tsp fat-free sour cream, ½ cup 1 Tbsp 1½ tsp low-fat mayonnaise, 1 Tbsp onion powder, 1 Tbsp garlic powder, ½ tsp ground black pepper, ½ tsp dried chives, 1 ½ tsp dried parsley, 1 tsp salt, 1 tsp sugar, in a large bowl and stir well.

          Nutrition

          Serving: 1cup (8 oz spoodle) salad. | Calories: 192 | Total Carbohydrate: 23g | Protein: 15g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 186mg | Potassium: 518mg | Dietary Fiber: 2g | Total Sugars: 17g | Vitamin C: 10mg | Vitamin D: 4IU | Calcium: 58mg | Iron: 2mg | Vitamin A: 43mcg