Ginger Chicken Noodle Salad
A recipe from Georgia Department of Education School Nutrition
This is a brightly colored salad loaded with Asian inspired flavors. This is perfect for a Grab-N-Go option.
Ingredients:
- 7 lbs + 13 oz Soba Noodles, frozen
- 1/8 cup Oil, canola
- 2 lbs + 5 oz Whole kernel corn, frozen
- 6 lbs + 4 oz Chicken, frozen, pre-cooked fillet, cut into 1/4" strips
- 1 qt + 1 pt Dressing, Mandarin Sesame Ginger (AP)
- 3 lbs + 12 oz Lettuce, romaine, ½“ chopped
- 1 lbs + 13 oz Greens, mustard, fresh, trimmed, 1/2" chopped
- 1 lbs + 9 oz Carrots, fresh, julienne cut
- 1 lbs + 5 oz Cabbage, red, fresh, shredded
- 1 lbs + 6 oz Peppers, red, fresh, sweet, ¼ “ 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.
Hold at 41°F or below.
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 1/2 cup dressing to coat.
- 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 1/2 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.
ASSEMBLY FOR SERVICE
- 1 cup of romaine/mustard greens, 2 oz. of chicken, 1/2cup corn, 1/2 cup slaw mixture, 3/4 cup (2. 1/5oz) noodles, and 1 1/2 oz. dressing.
- Then, garnish with 1 tablespoon of Chow Mein noodles and 1 tablespoon of green onions.
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:
- When mustard greens are not in season, use other dark green leafy vegetables (i.e., spinach or kale).
- If soba noodles are not available, WG spaghetti or linguini noodles may be used.
