Shaker Mandarin Salad with Chicken

50 and 100 (1 salad) servings

Crediting:

1 serving provides:

  • 2 oz equivalent meat/meat alternate
  • ⅞ cup other vegetable
  • ⅛ cup red/orange vegetable
  • ¼ cup fruit
  • 1 oz equivalent grains

PrimeroEdge: SR110241

Ingredients

50 Servings

3 qt + 2 ⅜ cups (5 lb 12 oz)   Brown rice, long grain, regular, dry
1 gal + 3 qt + 3 ¼ cups (5 lb 13 oz)   Cabbage, Napa, shredded ¼
1 qt + 2 ¼ cups (1 lb 4 ½ oz)   Carrots, raw, peeled, shredded, ¼
3 qt + ½ cup (1 lb 11 oz)   Cabbage, red, shredded, ¼
3 qt + ½ cup (5 lb 2 oz)   Mandarin oranges, canned, drained
1 qt + 3 Tbsp  Mayonnaise, reduced-fat
1 ½ cups + 1 Tbsp + 1 tsp  Honey
1 cup + 2 tsp  Rice vinegar, unseasoned
1 cup + 2 teaspoon   Dijon mustard
¼ cup + 2 Tablespoons   Soy sauce, low-sodium
2 ¼ teaspoons   Sesame oil
2 ¼ teaspoons   Garlic powder
1 gal + 2 qt + 1 cup (6 lb 4 oz)   Chicken - 50/50 dark meat/white meat, cooked, diced, frozen, thawed
3 qt + ½ cup (1 lb 9 oz)   Wonton crisps

100 Servings

3 qt ½ cup (2 lb 9 oz)   Brown rice, long grain, regular, dry
1 gal + 2 qt + 1 cup (3 lb 6 oz)   Cabbage, Napa, shredded ¼
3 qt + ½ cup (2 lb 9 oz)   Carrots, raw, peeled, shredded, ¼
1 gal + 2 qt + 1 cup (3 lb 6 oz)   Cabbage, red, shredded, ¼
1 gal + 2 qt + 1 cup (10 lb 4 oz)   Mandarin oranges, canned, drained
2 qt + ¼ cup + 2 Tbsp   Mayonnaise, reduced-fat
3 cups + 2 Tbsp + 2 tsp   Honey
2 cups + 1 Tbsp + 1 tsp   Rice vinegar, unseasoned
2 cups + 1 Tablespoon + 1 teaspoon   Dijon mustard
¾ cup   Soy sauce, low-sodium
1 Tablespoon + 1 ½ teaspoons   Sesame oil
1 Tablespoon + 1 ½ teaspoons   Garlic powder
3 gal + 2 cups (12 lb 8 oz)   Chicken - 50/50 dark meat/white meat, cooked, diced, frozen, thawed
1 gal + 2 qt + 1 cup (3 lb 2 oz)   Wonton crisps

Shaker Mandarin Salad with Chicken Directions

  1. Steam rice per instructions on packaging. Transfer to sheet trays and cool to 40°F or below within 4 hours.
  2. Cut cabbage in half long ways with a chef's knife. Remove core. Wash with cold water and dry with lettuce spinner. Slice the cabbage in half long ways in 2" sections. Shred short ways ¼" thick. Place in a large bowl.
  3. Add shredded carrots. Mix well by hand until combined.
  4. Remove outer layer of red cabbage. Quarter and core. Slice the cabbage quarters in a food processor fitted with a slicing blade. Using a chef's knife, shred cabbage pieces into ¼" strips.
  5. Combine red cabbage with Napa cabbage and carrot mixture in a large mixing bowl. Mix gently by hand
  6. Drain oranges well. Discard juice.
  7. To prepare dressing, in a bowl combine mayonnaise, honey, rice vinegar, dijon mustard, soy sauce, sesame oil, and garlic powder. Whisk until smooth. Portion into 2 oz souffle cups with lids. One dressing per portion.
  8. Using 20 oz clear plastic cups, lay out desired number on a sheet tray. Add ½ cup rice to the bottom of each cup. Add ½ cup of cabbage/carrot mixture. Add 2 oz chicken, Add ¼ cup mandarin oranges. Add another ½ cup cabbage/carrot mixture. Top with ¼ cup wonton crisps. Place 2 oz souffle cup of dressing on top of wonton crisps. Place lids on cups. Serve cold.
  9. Store salads at 40°F or below. Serve within 3 days for best quality.
  10. Process #3: Complex Food Preparation.

Notes

mandarin salad with chicken all

 

Recipe developed with funding from USDA’s Team Nutrition Training Grant for School Meal Recipe Development.
(Pennridge School District)

*This recipe was not submitted to USDA.

This project was funded using U. S. Department of Agriculture grant funds.

This institution is an equal opportunity provider.

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