Shaker Napa Street Corn Salad

50 and 100 (1 salad) servings

Crediting:

1 serving provides:

PrimeroEdge: SR110243

3 qt + 2 ⅜ cups (5 lb 12 oz) Brown rice, long grain, regular, dry
2 gal + 2 qt + 3 ¾ cups (8 lb 1 oz) Cabbage, Napa, shredded ¼
1 qt + 2 ¼ cups (1 lb 4 1/2 oz) Carrots, raw, peeled, shredded
150 each (2 lb 6 oz) Tomatoes, cherry, without stem
1 ¼ cup (11 oz) Greek yogurt, nonfat, plain
1 ¼ cup (9 oz) Mayonnaise, reduced fat
1 Tbsp Taco seasoning
1 qt + 3 cups (4 lb 8 oz) Corn kernels, frozen, thawed
1 qt + 2 ¼ cups (4 lb) Hot sauce
3 ½ cups (1 lb 9 oz) Mayonnaise, reduced fat
2 cups (1 lb) Light brown sugar, packed
½ cup (4 oz) Lime juice
1 Tbsp Garlic powder
1 gal + 2 qt + 1 cup (6 lb 4 oz) Chicken, cooked 50/50 dark meat/white meat, diced, frozen, thawed
3 qt + ½ cup (1 lb 4 oz) Tortilla crisps

1 gal + 3 qt + ¾ cup (11 lb 8 oz) Brown rice, long grain, regular, dry
5 gal + 1 qt + 3 ½ cups (16 lb 2 oz) Cabbage, Napa, shredded ¼
3 qt + ½ cup (2 lb 9 oz) Carrots, raw, peeled, shredded
300 each (4 lb 12 oz) Tomatoes, cherry, without stem
2 ½ cups (1 lb 6 oz) Greek yogurt, nonfat, plain
2 ½ cups (1 lb 2 oz) Mayonnaise, reduced fat
2 Tbsp Taco seasoning
3 qt + 2 cups (9 lbs) Corn kernels, frozen, thawed
3 qt + ½ cup (8 lb) Hot sauce
1 qt + 3 cups (3 lbs 2 oz) Mayonnaise, reduced fat
1 qt (2 lb) Light brown sugar, packed
1 cup (8 oz) Lime juice
2 Tbsp Garlic powder
3 gal + 2 cup (12 lb 8 oz) Chicken, cooked 50/50 dark meat/white meat, diced, frozen, thawed
1 gal + 2 qt + 1 cup (2 lb 8 oz) Tortilla crisps

Steam rice per instructions on packaging. Once cooked, transfer to sheet trays and cool to 40°F or below within 4 hours.
Cut cabbage in half long ways with a chef knife. Remove core. Wash with cold water and dry with a lettuce spinner. Slice the cabbage in half long ways in 2" sections, then shred short ways ¼" thick. Place in large bowl.
Add shredded carrots. Mix well by hand until combined.
Wash tomatoes with cold water. Slice in half and place in medium size bowl. Set aside.
In a large bowl, whisk together yogurt, mayonnaise (1 ¼ cup for 50 servings; 2 ½ cups for 100 servings), and taco seasoning. Add corn. Using a rubber spatula, fold ingredients together until well combined. Set aside.
To prepare the dressing, in large bowl whisk together hot sauce, mayonnaise (3 ½ cups for 50 servings;1 qt 3 cups for 100 servings), brown sugar, lime juice, and garlic powder. Fill desired number of 2 oz souffle cups with dressing. Place lids on cups.
Lay out desired number of 20 oz clear plastic cups on sheet trays. Using a #8 scoop, put rice in the bottom of each cup. Using a dry measuring cup, add ½ cup of cabbage/carrot mixture on top of the rice.
Add #8 scoop of chicken.
Add #24 scoop of corn mixture.
Add ½ cup cabbage/carrot mixture.
Add six tomato halves.
Add #16 scoop of tortilla crisps.
Put souffle cup with dressing on top of the crisps and put the lid on the salad. Serve cold.
Store salads at 40°F or below. Serve within 3 days for best quality.
Process #3: Complex Food Preparation.

shaker napa street corn salad 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.