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5 from 1 vote

Asian Salad USDA Recipe for Child Care Centers

Our Asian Salad includes chicken, rice noodles, and fresh vegetables in a dressing of soy sauce, rice vinegar, and sesame oil.
CACFP CREDITING INFORMATION
3⁄4 cup (6 fl oz spoodle) provides 2 oz equivalent meat, 1⁄4 cup vegetable, and 1 oz equivalent grains.
Course: Salad, vegetarian
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: Grains, Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Starchy Vegetables
Meal Service Temperature: Cold
Cooking Method: Boil
Season: Summer
25 Servings
Calories: 255

Ingredients

25 Servings

    Weight

    • - - Water
    • 1 lb 10 oz Brown rice noodles
    • 2 lb Frozen baby white corn, thawed
    • 1 lb 4 oz *Fresh carrots, shredded
    • 5 oz *Fresh red onions, sliced
    • - - *Fresh cilantro, chopped
    • 11 oz *Fresh cucumbers, peeled, chopped
    • - - Fresh mint
    • 2 oz *Fresh red cabbage, shredded
    • 3 lb 2 oz Frozen chicken breast, boneless, skinless, diced, thawed, cooked
    • - - Soy sauce, low-sodium
    • - - Sesame oil
    • - - Rice wine vinegar
    • - - Fresh lime juice
    • 1 oz Fresh ginger, sliced
    • 3 oz Sweet chili sauce
    • - - Garlic powder
    • - - Sugar

    Measure

    • 2 gal Water
    • 3 qt 1 cup Brown rice noodles
    • 1 qt 1½ cups 1 Tbsp Frozen baby white corn, thawed
    • 1 qt ¼ cup 2 Tbsp *Fresh carrots, shredded
    • ⅓ cup *Fresh red onions, sliced
    • ¾ cup 2 Tbsp *Fresh cilantro, chopped
    • 1¾ cups 3 Tbsp *Fresh cucumbers, peeled, chopped
    • ⅛ cup Fresh mint
    • ¾ cup 3 Tbsp *Fresh red cabbage, shredded
    • 2 qt 2¾ cup Frozen chicken breast, boneless, skinless, diced, thawed, cooked
    • ½ cup 2 Tbsp Soy sauce, low-sodium
    • 1 Tbsp Sesame oil
    • ¼ cup Rice wine vinegar
    • 1⁄2 cup Fresh lime juice
    • 2 Tbsp Fresh ginger, sliced
    • ¼ cup 1½ tsp Sweet chili sauce
    • 1 tsp Garlic powder
    • 2 tsp Sugar

    50 Servings

      Weight

      • - - Water
      • 3 lb 4 oz Brown rice noodles
      • 4 lb Frozen baby white corn, thawed
      • 2 lb 8 oz *Fresh carrots, shredded
      • 10 oz *Fresh red onions, sliced
      • - - *Fresh cilantro, chopped
      • 1 lb 6 oz *Fresh cucumbers, peeled, chopped
      • - - Fresh mint
      • 4 oz *Fresh red cabbage, shredded
      • 6 lb 4 oz Frozen chicken breast, boneless, skinless, diced, thawed, cooked
      • - - Soy sauce, low-sodium
      • - - Sesame oil
      • - - Rice wine vinegar
      • - - Fresh lime juice
      • 2 oz Fresh ginger, sliced
      • 6 oz Sweet chili sauce
      • - - Garlic powder
      • - - Sugar

      Measure

      • 4 gal Water
      • 1 gal 2 qt 2 cups Brown rice noodles
      • 2 qt 3 cups 2 Tbsp Frozen baby white corn, thawed
      • 2 qt ¾ cup *Fresh carrots, shredded
      • ⅔ cup *Fresh red onions, sliced
      • 1¾ cups *Fresh cilantro, chopped
      • 3¾ cups 2 Tbsp *Fresh cucumbers, peeled, chopped
      • ¼ cup Fresh mint
      • 1¾ cups 2 Tbsp *Fresh red cabbage, shredded
      • 1 gal 1 qt 1½ cups Frozen chicken breast, boneless, skinless, diced, thawed, cooked
      • 1¼ cups Soy sauce, low-sodium
      • 2 Tbsp Sesame oil
      • ½ cup Rice wine vinegar
      • 1 cup Fresh lime juice
      • ¼ cup Fresh ginger, sliced
      • ½ cup 1 Tbsp Sweet chili sauce
      • 2 tsp Garlic powder
      • 1 Tbsp 1 tsp Sugar

      -

      25 Servings

        Weight

        • - - Water
        • 1 lb 10 oz Brown rice noodles
        • 2 lb Frozen baby white corn, thawed
        • 1 lb 4 oz *Fresh carrots, shredded
        • 5 oz *Fresh red onions, sliced
        • - - *Fresh cilantro, chopped
        • 11 oz *Fresh cucumbers, peeled, chopped
        • - - Fresh mint
        • 2 oz *Fresh red cabbage, shredded
        • 3 lb 2 oz Frozen chicken breast, boneless, skinless, diced, thawed, cooked
        • - - Soy sauce, low-sodium
        • - - Sesame oil
        • - - Rice wine vinegar
        • - - Fresh lime juice
        • 1 oz Fresh ginger, sliced
        • 3 oz Sweet chili sauce
        • - - Garlic powder
        • - - Sugar

        Measure

        • 2 gal Water
        • 3 qt 1 cup Brown rice noodles
        • 1 qt 1½ cups 1 Tbsp Frozen baby white corn, thawed
        • 1 qt ¼ cup 2 Tbsp *Fresh carrots, shredded
        • ⅓ cup *Fresh red onions, sliced
        • ¾ cup 2 Tbsp *Fresh cilantro, chopped
        • 1¾ cups 3 Tbsp *Fresh cucumbers, peeled, chopped
        • ⅛ cup Fresh mint
        • ¾ cup 3 Tbsp *Fresh red cabbage, shredded
        • 2 qt 2¾ cup Frozen chicken breast, boneless, skinless, diced, thawed, cooked
        • ½ cup 2 Tbsp Soy sauce, low-sodium
        • 1 Tbsp Sesame oil
        • ¼ cup Rice wine vinegar
        • 1⁄2 cup Fresh lime juice
        • 2 Tbsp Fresh ginger, sliced
        • ¼ cup 1½ tsp Sweet chili sauce
        • 1 tsp Garlic powder
        • 2 tsp Sugar

        50 Servings

          Weight

          • - - Water
          • 3 lb 4 oz Brown rice noodles
          • 4 lb Frozen baby white corn, thawed
          • 2 lb 8 oz *Fresh carrots, shredded
          • 10 oz *Fresh red onions, sliced
          • - - *Fresh cilantro, chopped
          • 1 lb 6 oz *Fresh cucumbers, peeled, chopped
          • - - Fresh mint
          • 4 oz *Fresh red cabbage, shredded
          • 6 lb 4 oz Frozen chicken breast, boneless, skinless, diced, thawed, cooked
          • - - Soy sauce, low-sodium
          • - - Sesame oil
          • - - Rice wine vinegar
          • - - Fresh lime juice
          • 2 oz Fresh ginger, sliced
          • 6 oz Sweet chili sauce
          • - - Garlic powder
          • - - Sugar

          Measure

          • 4 gal Water
          • 1 gal 2 qt 2 cups Brown rice noodles
          • 2 qt 3 cups 2 Tbsp Frozen baby white corn, thawed
          • 2 qt ¾ cup *Fresh carrots, shredded
          • ⅔ cup *Fresh red onions, sliced
          • 1¾ cups *Fresh cilantro, chopped
          • 3¾ cups 2 Tbsp *Fresh cucumbers, peeled, chopped
          • ¼ cup Fresh mint
          • 1¾ cups 2 Tbsp *Fresh red cabbage, shredded
          • 1 gal 1 qt 1½ cups Frozen chicken breast, boneless, skinless, diced, thawed, cooked
          • 1¼ cups Soy sauce, low-sodium
          • 2 Tbsp Sesame oil
          • ½ cup Rice wine vinegar
          • 1 cup Fresh lime juice
          • ¼ cup Fresh ginger, sliced
          • ½ cup 1 Tbsp Sweet chili sauce
          • 2 tsp Garlic powder
          • 1 Tbsp 1 tsp Sugar

          Instructions

          • Heat water to a boil.
          • Slowly add noodles. Stir constantly until water boils again. Cook about 5 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well.
          • Pour 2 qt 2 cup (about 3 lb 10 oz) noodles into a steam table pan (12′′ x 20′′ x 2½′′). Set aside for step 6.
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Combine corn, carrots, onions, cilantro, cucumber, mint, red cabbage, and chicken in a large bowl. Toss well. Set aside for step 6.
          • Dressing: Combine soy sauce, sesame oil, vinegar, lime juice, ginger, chili sauce, garlic, and sugar in a medium bowl. Stir well. Set aside for step 7.
          • Pour 3 qt (about 3 lb 13 oz) chicken and vegetable mixture over each pan. Toss well.
          • Pour 1 cup (about 10½ oz) dressing over each pan. Stir well.
          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
          • Critical Control Point: Hold at 40 °F or below.
          • Portion with 6 fl oz spoodle (3⁄4 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.

          Nutrition

          Serving: 0¾ cup (6 fl oz spoodle) | Calories: 255 | Total Carbohydrate: 38g | Protein: 19g | Total Fat: 3g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 272mg | Potassium: 174mg | Dietary Fiber: 3g | Total Sugars: 5g | Vitamin D: 3IU | Calcium: 19mg | Iron: 1mg