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June 6, 2017

Chicken Salad with Apples, Cranberries & Walnuts

A quick cold chicken salad utilizing USDA chicken, seasonal apples and regional cranberries!
This is an autumn school food service recipe for apples and cranberries.
Cooking and Prep Level: Basic.
Adapted from thespruce.com
  • Prep Time1 hr 30 min
  • Total Time1 hr 30 min
  • Yield100
  • Serving Size2/3 cup
  • Energy164 cal
  • HAACP Process1
  • USDA Meal Components
    • 1½ oz Protein
    • ¼ c fruit
    • ¼ cup other vegetable

Ingredients

  • 9 lbs 8 oz USDA Chicken Pieces pulled or chopped
  • 8 lbs Celery, chopped
  • 2 lbs Red Onion, minced
  • 8 lbs 8 oz Apples, Red Delicious, cored, chopped w/ skins on
  • 1 lbs 8 oz Cranberries, dried or craisins
  • 1 lbs Walnuts, finely chopped (optional)
  • 1 lb 12 oz (3½ cups) Mayonnaise, low fat, OR Salad Dressing, reduced calorie
  • 1 lb Yogurt, vanilla low fat
  • ½ cup Lemon Juice, fresh
  • 2 tsp Black Pepper, ground
  • 1 tsp Salt

Method

1

CCP: Defrost chicken under refrigeration at 41 F for no more than 24 hours.

2

Chop all veggies and apples. Combine chopped apples with lemon juice, toss to coat.

3

Drain chicken thoroughly and pat dry.

4

Drain juice from apples, reserving for dressing. In a large bowl whisk mayo or salad dressing, yogurt and lemon juice from apples. Add salt and pepper. Taste for seasonings.

5

In a large tote, combine chicken, apples with lemon juice, cranberries, celery, and onions. Fold in the dressing.

6

Add walnut pieces.

7

Spread salad into shallow hotel pans (12 x 20 x 21/2) to a depth of 2″ or less. For 50 servings, use one pan. For 100, use two pans.

8

CCP: Cool to 41*F or lower within four hours.

9

Portion with #6 scoop ⅔ cup

10

CCP: Hold at a minimum of 41 F during service.

How regional can this recipe be?
Cranberries: Did you know Wisconsin is #1 in cranberry production in the nation, supplying the market with 56% of all U.S. cranberries?
Dairy Products: Wisconsin is the #2 dairy producing state, with more creameries than the #1 dairy producing state, California. 
How about Illinois? Want to find a creamery in Illinois? Look for one here.
Apples: Michigan is #3 in apple production in the nation. They are #1 in the country for slicing fresh apples. Michigan apples are harvested from 850 family-run farms across the state.
Illinois produces apples, too! There is a map tool for locating apple producers in Illinois at orangepippin.com
Onions: Wisconsin and Michigan are in the top 13 states for producing onions.

  • Nutrition Facts

  • 100 servings per container
  • Serving Size2/3 cup
  • Amount per serving
  • Calories164
  • % Daily Value*
  • Total Fat7.3 g9.36%
  • Saturated Fat0.7 g3.5%
  • Trans Fat0 g
  • Cholesterol34.9 mg11.63%
  • Sodium184 mg8%
  • Total Carbohydrate14.9 g5.42%
  • Dietary Fiber2.3 g8.21%
  • Total Sugars10.5 g
  • Protein10.5 g21%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Filed Under: Autumn, Food Service Recipe

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