Asian Chicken Noodle Salad
A recipe from Georgia Department of Education School Nutrition
A wonderful combination of Asian flavors and colors. Romaine lettuce topped with a mix of fresh carrots, corn, red cabbage, mustard greens, green onions, grilled chicken, and soba noodles all drizzled with a sweet and tangy ginger-citrus dressing.
Ingredients:
- 7 lbs + 13 oz Noodles, soba, WG, frozen
- 1/8 cup Oil, canola
- 2 lbs + 5 oz Corn, whole kernel, frozen
- 6 lbs + 4 oz Chicken, frozen, pre-cooked fillet, cut into ¼ “ strips
- 1 qt + 1 pt Dressing, Mandarin Sesame Ginger (AP)
- 3 lbs + 12 oz Lettuce, romaine, chopped
- 1 lbs + 13 oz Greens, mustard, fresh, shredded
- 1 lbs + 9 oz Carrots, fresh, julienne cut
- 1 lbs + 5 oz Cabbage, red, fresh, shredded
- 1 lbs + 6 oz Peppers, red, fresh, sweet, diced
- 1 1/4 cup Onions, green, fresh, ¼” bias cut
- 1 1/4 cup Noodles, Chow Mein
Steps:
DAY PRIOR TO SERVICE
- In separate containers, thaw soba noodles and chicken overnight under refrigeration that maintains the food temperature at 41°or less.
DAY OF SERVICE
- Preheat oven to 425°F.
- Cook soba noodles in boiling water for 2-3 minutes. Remove from water. Rinse under cold water and allow to drain.
- In a mixing bowl, toss the frozen corn in 1/8 cup canola oil until coated. Line a sheet pan with parchment paper and spread out the corn into a single layer. Place in oven and cook for 10 minutes. Pull from the oven, stir, and return for another 10 minutes or until slightly charred. Remove from oven and cool.
- Toss thawed chicken strips in ½ cup dressing to coat. Hold in cooler at 41°F or below.
- In a large bowl, mix the romaine and the mustard greens together.
- In a large bowl, combine the carrots, red cabbage, and red peppers. Toss until well mixed.
- Portion out 1.5 oz. of dressing into 2 oz. soufflé cups and attach lids.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Hold at 41°F or below.
To build salad
- 1 cup of romaine/mustard greens, 2 oz. of chicken, ½ cup corn, ½ cup slaw mixture, ¾ cup (2.5 oz) noodles, 1.5 oz. dressing.
- Finish with 1 tablespoon of Chow Mein noodles and 1 tablespoon of green onions.
- Cold hold for service.
- Serving is 1 Salad.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
Student Chef
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Vegetable Dark Green
Vegetable Other
Vegetable Red/Orange
Vegetable Starchy
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
- 1/2 cup Vegetable Dark Green
- 1/8 cup Vegetable Red/Orange
- 1/8 cup Vegetable Starchy
- 1/8 cup Vegetable Other
HACCP Category:
Process #3 (Complex)
Portions:
50
Portion Size:
1 Salad
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 402 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 14 | g |
| Sodium: | 192 | mg |
Tips:
If mustard greens are unavailable, substitute with other dark, leafy greens such as spinach or kale.
