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2.25 from 8 votes

Barbecue Chicken or Turkey Salad USDA Recipe for Schools

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.
Course: Salad
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
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
50 Servings
Calories: 127

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)

      -

      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)

          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).

          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.

          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