Illinois Harvest of the Month

Chicken Caesar Salad

CHICKEN CAESAR SALAD

A crunchy delight, this salad uses local lettuce in the height of the season.
This is a CACFP recipe for lettuce.
  • Prep Time30 min
  • Cook Time20 min
  • Total Time50 min
  • Yield25
  • Serving Size1 cup lettuce mixture, 2 ounces diced chicken
  • HAACP Process2
  • Course
    • Appetizer
    • Main Course
    • Salad
  • USDA Meal Components
    • Meat/Meat Alt: 2 oz eq Vegetable: ½ cup

Ingredients

  • 4 lbs 6 oz boneless, skinless Chicken Breast
  • 1 tsp Salt
  • ½ tsp Pepper
  • Pan Spray
  • 3 lbs 4 oz Romaine Lettuce
  • 2 cups grated Parmesan Cheese
  • 3 cups Caesar Salad Dressing
  • 1⅝ cups toasted Croutons

Method

1

CCP: Preheat oven to 375°F

2

Trim any excess fat off chicken breasts. Cut chicken breasts into strips.

3

Sprinkle chicken strips with salt and pepper.

4

Coat baking sheet with cooking spray. Place chicken strips on baking sheet, evenly spaced. Spray pieces lightly with cooking spray.

5

CCP: Bake until internal temperature reaches 165°F, about 20-25 minutes.

6

While chicken is cooling, wash and cut romaine lettuce into pieces.

7

When chicken is cool enough to handle dice chicken.

8

In a large bowl just before service toss lettuce, Parmesan cheese, salad dressing,
and croutons.

Note: Salad serving is 1 cup lettuce mixture with 2 ounces of diced chicken served on top

Ages 1-2: ½ salad

Ages 3-5: 1 salad

Ages 6-12, 13-18: 1 salad

  • Nutrition Facts

  • 25 servings per container
  • Serving Size1 cup lettuce mixture, 2 ounces diced chicken
  • Amount per serving
  • Calories0
  • % Daily Value*
  • Trans Fat0 g
  • * 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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