BBQ Chicken Salad with Mild Cheddar Cheese Cubes

Yield: 80 servings | Serving Size: 1 salad
Child Nutrition: 2 meat/meat alternate, 1/2 oz. eq. grain, 1/2 cup vegetable (other), 1/4 cup vegetable (starchy), 1/2 cup vegetable (red orange) | HACCP Process III.

BBQ Chicken Salad recipe


  • 100 ounces (40 cups) | Coleslaw blend
  • 1 (5-pound) pouch | Land O Lakes® Reduced Fat Mild Cheddar Cheese Cubes
  • 8 pounds 4 ounces | Whole-grain breaded chicken nuggets, cooked, chopped
  • 80 ounces (20 cups) | Tomatoes, diced
  • 96 ounces (20 cups) | Canned roasted corn, drained



Set up desired salad containers in assembly-line fashion. Portion into each container:
1/2 cup coleslaw blend
1 ounce Mild Cheddar Cheese Cubes
1.65 ounces diced chicken
1/4 cup diced tomato
1/4 cup roasted corn


Cover containers with lids. Refrigerate immediately.

CCP: Maintain cold food at 41°F or below


Serve with desired dressing. (We recommend reduced-sodium barbecue sauce.*)

Recipe Tips

Tip #1

*Salad dressing not reflected in current nutrition. Including a dressing will require new nutrition.

Tip #2

Substitute the tomato and corn with other vegetables from your inventory. Any substitutions are not reflected in current nutrition and would require new nutrition.

Tip #3

Individually wrapped 1-ounce portions of Cheddar cheese cubes can be substituted for the bulk cheese cubes, if desired.

Tip #4

Serve with whole-grain roll and side of fruit to complete the reimbursible meal. This makes a great grab-and-go option.

Nutritional Information

  • Serving Size1 salad
  • Calories285 calories
  • Fat 15 grams
  • Sat. Fat 6 grams
  • Trans Fat 0 grams
  • Cholesterol 30 milligrams
  • Sodium 445 milligrams
  • Carbohydrates 23 grams
  • Dietary Fiber 4 grams
  • Sugars 4 grams
  • Protein 16 grams
  • Vitamin A 419 IU
  • Vitamin C 24 milligrams
  • Calcium 245 milligrams
  • Iron 0.48 milligrams

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