Chicken Caesar Salad Crunch Bowl with Tostitos® Reduced Fat Crispy Rounds Tortilla Chips

Chicken Caesar Salad Crunch Bowl with Tostitos Reduced Fat Crispy Rounds

Prep Time

20

Minutes

Cook Time

~20

Minutes

Total Time

~40

Minutes

Yield (Serves)

100

Servings

Description

Romaine lettuce topped with hot fajita chicken strips, Great Northern beans, diced tomatoes, and Tostitos® Reduced Fat Crispy Rounds Tortilla Chips, served with a Caesar dressing packet. A split hot and cold salad entrée with strong M/MA, grain, and vegetable crediting across three subgroups.

 
Nutrition
Per Serving
 
Calories580
Saturated Fat 6g
Sodium 900mg
Added Sugar 1g

1 serving = 2 cups romaine + 3.4 oz. fajita chicken + ¼ cup Great Northern beans + ½ cup diced tomatoes + 1 bag Tostitos® Reduced Fat Crispy Rounds Tortilla Chips + 1 Caesar dressing packet

Meal Contribution

  • 2 oz. Eq M/MA
  • 2 oz. Eq Grain
  • 1¾ cup Veg
    • ¼ cup Veg bean/pea/lentils
    • ½ cup Veg red/orange
    • 1 cup Veg dark green

Ingredients


Ingredients

Measure

Weight

Tostitos® Reduced Fat Crispy Rounds Tortilla Chips (1.45 oz bags)

 100 bags

—

Fajita chicken strips, fully cooked, frozen, thawed

3.4 oz per serving

 21 lb + 4 oz

Great Northern beans, canned, low sodium, drained and rinsed

 ¼ cup per serving 1 gal + 2 qt + 1 cup

Romaine lettuce, chopped or pre-washed

2 cups per serving

12½ gal

Tomatoes, fresh, diced

½ cup per serving

3 gal + 2 cups

Caesar salad dressing, individual 1.4 oz packets

1 packet per serving

100 packets

Directions

Pre-Preparation – One day before service

  1. Thaw Chicken: Move frozen fajita chicken strips to the cooler the night before. Thaw at 40 degrees F or below for a minimum of 8 hours. Do not thaw at room temperature. CCP: Store at 41 degrees F or below.
  2. Drain Great Northern beans and rinse under cold running water until liquid runs clear. Measure 1 gallon + 2 quarts + 1 cup and hold in a covered, labeled container in the cooler. CCP: Store at 41 degrees F or below.
  3. Wash and dice fresh tomatoes. Measure 3 gallons + 2 cups and hold in a covered, labeled container in the cooler. CCP: Store at 41 degrees F or below.
  4. Portion romaine into covered hotel pans (12 1/2 gallons total). If not pre-washed, rinse and spin dry before portioning. Refrigerate. CCP: Store at 41 degrees F or below.
  5. Stage Tostitos® bags and Caesar dressing packets at the service line.

Preparation – Day of service

  1. Heat Chicken: Place thawed fajita chicken strips in hotel pans. Cover tightly with foil. Heat in a convection oven at 350 degrees F for 15 to 20 minutes until internal temperature reaches 165 degrees F. Verify with a calibrated thermometer in multiple strips. Hot hold at 135 degrees F or above until service. CCP: Hot hold at 135 degrees F or above.
  2. Set the Line: Pull beans, tomatoes, and romaine to cold inserts or a cold rail. Confirm hot holding for chicken and cold holding for all other components are both active before service begins.
  3. To serve: Portion 2 cups romaine into a serving bowl or container. Add 1/4 cup Great Northern beans and 1/2 cup diced tomatoes. Place 3.4 oz. hot fajita chicken strips on top. Add Tostitos® Reduced Fat Crispy Rounds last or serve with one 1.45 oz bag of tortilla chips alongside salad. Hand each student one Caesar dressing packet. Serve immediately.

Tips | Notes

  • Bulk Tostitos® Whole Grain Rich Crispy Rounds Tortilla Chips can also be used; portion into 1.5 oz servings (2 OZ EQ GRAIN) and add to top of salad or in a side cup.
  • This build requires simultaneous hot and cold holding. Confirm both are set and verified before service begins.
  • Individual Caesar dressing packets eliminate portioning at the line and reduce waste. Stage at the end of the line for student self-serve or hand one per tray.
  • Great Northern beans are served cold. Do not heat.