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Harvest Spinach and Apple Chicken Salad State(Virginia) Child Nutrition Agency Developed Recipe
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4 from 4 votes

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.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Main Course, Salad
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Salad, Main Dish (Entrée)
Program Meal Component: Meats, Vegetables, Meat Alternates, Fruits
Vegetable Subgroup: Dark Green Vegetable
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 241

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

      -

      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

          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.

          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.

          Nutrition

          Serving: 1salad | Calories: 241 | Total Carbohydrate: 25g | Protein: 17g | Total Fat: 9g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 430mg | Dietary Fiber: 5g | Total Sugars: 11g | Calcium: 203mg | Iron: 3mg