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Barbecue Chicken or Turkey Salad USDA Recipe for Child Care Centers

Our Barbecue Chicken or Turkey Salad is an amazing combination of chicken or turkey cooked with barbecue sauce and ranch dressing.
CACFP CREDITING INFORMATION
½ cup (No. 8 scoop) provides 2 oz equivalent meat and ¼ cup other vegetable.
Course: Salad
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Salad
Program Meal Component: Meats, Vegetables
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Cold
Cooking Method: Boil
Season: Summer, Fall
25 Servings
Calories: 127

Ingredients

25 Servings

    Weight

    • 1¼ cups Ranch Dressing, USDA Recipe for CACFP (about 10 oz)
    • 3 oz *Fresh yellow 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 3 oz Frozen, cooked, diced chicken, thawed ½" pieces
    • - - OR
    • 3 lb 3 oz Frozen, cooked, diced turkey, thawed ½" pieces
    • - - Ancho chili powder
    • - - OR
    • - - Mexican seasoning mix (see Notes)
    • 4 oz *Fresh green onions, diced
    • 8 oz *Fresh red onions, diced
    • 10 oz *Fresh celery, diced
    • 7½ oz *Fresh iceberg lettuce, leaves, rinsed, dry
    • 15 oz *Fresh tomatoes, sliced
    • 1 lb 9 oz (Optional) Mini whole-grain rolls (1 oz each)

    Measure

    • 1¼ cups Ranch Dressing, USDA Recipe for CACFP (about 10 oz)
    • ½ cup 2 Tbs *Fresh yellow onions, chopped
    • 1 Tbsp Paprika
    • 1½ tsp Chili powder
    • 2¾ cups 1 Tbsp (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
    • 2 qt 3 cups Frozen, cooked, diced chicken, thawed ½" piece
    • - - OR
    • 2 qt 3 cups Frozen, cooked, diced turkey, thawed ½" piece
    • 1 Tbsp Ancho chili powder
    • - - OR
    • 1 Tbsp Mexican seasoning mix (see Notes)
    • ¾ cup 1½ tsp *Fresh green onions, diced
    • 1½ cups 1 Tbsp *Fresh red onions, diced
    • 1¾ cup 3 Tbsp *Fresh celery, diced
    • 25 each *Fresh iceberg lettuce, leaves, rinsed, dry
    • 25 each *Fresh tomatoes, sliced
    • 25 each (Optional) Mini whole-grain rolls (1 oz each)

    50 Servings

      Weight

      • 2½ cups Ranch Dressing USDA Recipe for CACFP (about 1 lb 4 oz)
      • 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

      • 2½ cups Ranch Dressing USDA Recipe for CACFP (about 1 lb 4 oz)
      • 1¼ cups *Fresh yellow onions, chopped
      • 2 Tbsp Paprika
      • 1 Tbsp Chili powder
      • 1 qt 1¾ cups (½ No. 10 can) Catsup
      • ½ tsp Garlic powder
      • 1 tsp Brown sugar
      • 1½ cups Worcestershire sauce
      • ½ cup Ground black pepper
      • 2 tsp 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)

      -

      25 Servings

        Weight

        • 1¼ cups Ranch Dressing, USDA Recipe for CACFP (about 10 oz)
        • 3 oz *Fresh yellow 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 3 oz Frozen, cooked, diced chicken, thawed ½" pieces
        • - - OR
        • 3 lb 3 oz Frozen, cooked, diced turkey, thawed ½" pieces
        • - - Ancho chili powder
        • - - OR
        • - - Mexican seasoning mix (see Notes)
        • 4 oz *Fresh green onions, diced
        • 8 oz *Fresh red onions, diced
        • 10 oz *Fresh celery, diced
        • 7½ oz *Fresh iceberg lettuce, leaves, rinsed, dry
        • 15 oz *Fresh tomatoes, sliced
        • 1 lb 9 oz (Optional) Mini whole-grain rolls (1 oz each)

        Measure

        • 1¼ cups Ranch Dressing, USDA Recipe for CACFP (about 10 oz)
        • ½ cup 2 Tbs *Fresh yellow onions, chopped
        • 1 Tbsp Paprika
        • 1½ tsp Chili powder
        • 2¾ cups 1 Tbsp (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
        • 2 qt 3 cups Frozen, cooked, diced chicken, thawed ½" piece
        • - - OR
        • 2 qt 3 cups Frozen, cooked, diced turkey, thawed ½" piece
        • 1 Tbsp Ancho chili powder
        • - - OR
        • 1 Tbsp Mexican seasoning mix (see Notes)
        • ¾ cup 1½ tsp *Fresh green onions, diced
        • 1½ cups 1 Tbsp *Fresh red onions, diced
        • 1¾ cup 3 Tbsp *Fresh celery, diced
        • 25 each *Fresh iceberg lettuce, leaves, rinsed, dry
        • 25 each *Fresh tomatoes, sliced
        • 25 each (Optional) Mini whole-grain rolls (1 oz each)

        50 Servings

          Weight

          • 2½ cups Ranch Dressing USDA Recipe for CACFP (about 1 lb 4 oz)
          • 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

          • 2½ cups Ranch Dressing USDA Recipe for CACFP (about 1 lb 4 oz)
          • 1¼ cups *Fresh yellow onions, chopped
          • 2 Tbsp Paprika
          • 1 Tbsp Chili powder
          • 1 qt 1¾ cups (½ No. 10 can) Catsup
          • ½ tsp Garlic powder
          • 1 tsp Brown sugar
          • 1½ cups Worcestershire sauce
          • ½ cup Ground black pepper
          • 2 tsp 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)

          Instructions

          • See Ranch Dressing USDA Recipe for CACFP for ingredients and directions. Set ranch dressing aside for step 4.
            For 25 servings, use 1¼ cups (about 10 oz) ranch dressing.
            For 50 servings, use 2½ cups (about 1 lb 4 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 25 servings, use 1¼ cups (about 10 oz) barbecue sauce.
            For 50 servings, use 2½ cups (about 1 lb 4 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 40 °F or lower within 4 hours.
          • Using a No. 8 scoop, portion ½ cup (about 3 4⁄5 oz) barbecued chicken salad from a steam table pan (12′′ x 20′′ x 2½′′) lined with parchment paper. Recommendation: 25 scoops per pan.
            For 25 servings, use 1 pan.
            For 50 servings, use 2 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 ½ cup (about 3 4⁄5 oz) barbecued chicken salad on bottom of roll, top with lettuce, then tomato, then top of roll.
            Critical Control Point: Hold at 40 °F or lower.
          • Portion with No. 8 scoop (½ cup).

          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 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.

          Nutrition

          Serving: 0½ cup (No. 8 scoop) | Calories: 127 | Total Carbohydrate: 8g | Protein: 13g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 262mg | Potassium: 322mg | Dietary Fiber: 1g | Total Sugars: 5g | Vitamin D: 3IU | Calcium: 36mg | Iron: 1mg