Sriracha Chickn’ Salad
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
9 lbs. 6 oz. Chicken-Free Strips, 2 oz. = 2 meat alternates
1 lb. 4 oz. Celery, chopped
1 lb. 4 oz. Onions, chopped
1 lb. Relish, undrained
2 tsp Pepper
1 ½ Tbsp. Dry mustard
1 lb. 10 oz. Mayonnaise, egg-free
1 ½ cup Sriracha or buffalo wing sauce
Servings: 100
Ingredients
18 lbs. 12 oz. Chicken-Free Strips, 2 oz. = 2 meat alternates
2 lbs. 8 oz. Celery, chopped
2 lbs. 8 oz. Onions, chopped
2 lb. Relish, undrained
1 Tbsp. + 1 tsp Pepper
3 Tbsp. Dry mustard
3 lbs. 4 oz. Mayonnaise, egg-free
3 Cups Sriracha or buffalo wing sauce
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Chop chicken-free product by hand or pulse in VCM.
2. Combine chopped chicken-free product, celery, onion, relish, pepper, dry mustard and egg-free mayonnaise.
2. Mix until well blended.
3. Cover and refrigerate immediately.
HACCP Critical Control Point: Hold at an internal temperature of 41°F or below.
Serving information
Portion with 1 – #6 scoop (2/3 cup) on a sandwich or salad.
Each portion of Beyond Chicken Salad provides 2 ounce meat/meat alternate.
Nutrition information per serving
Calories: 339 Total Fat: 10g Saturated Fat: 2g Monounsaturated Fat: 1g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 16g Fiber: 4g Total Sugar: 8g Protein: 20g Sodium: 759mg Vitamin A: 17μg
Vitamin C: 2mg Calcium: 19mg Iron: 3mg Folate: 7μg
