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Korean Shaker

Yield: 24 servings | Serving Size: 1 salad with 1 1/2 ounces dressing
Child Nutrition: 3 meat/meat alternate, 1 oz. eq. grain, 1 cup vegetable (other) | HACCP Process III.

Ingredients

  • Kimchi Ranch Dressing Ingredients
  • 3 1/2 cups | Kimchi
  • 1 2/3 cups | Ranch dressing
  •  
  • Shaker Salad Ingredients
  • 1 1/2 pounds | Cooked diced chicken
  • 3 tablespoons | Chili garlic sauce
  • 12 cups | Cooked brown rice
  • 6 cups | Coleslaw mix
  • 6 cups | Matchstick carrots
  • 6 cups | Hard-cooked large eggs, chopped
  • 4 1/2 cups | Green bell pepper, diced
  • 4 1/2 cups | Red bell pepper, diced
  • 24 ounces (6 cups) | Land O Lakes® Shredded Mozzarella Cheese
  • 3 cups | Green onions, thin bias cut

Preparation

STEP 1

Combine dressing ingredients in large bowl of food processor. Pulse until well combined.

STEP 2

Portion 1 1/2 ounces dressing into each of 24 (2-ounce) containers; cover with flat lid. Set aside.

CCP: Maintain cold food at 41°F or below

STEP 3

Toss chicken with chili garlic sauce in medium bowl; set aside.

CCP: Maintain cold food at 41°F or below

STEP 4

Layer salad ingredients in 16-ounce clear container in this order:

1/2 cup brown rice
1/4 cup coleslaw mix
1/4 cup carrots
1/4 cup chopped eggs
3 tablespoons green pepper
3 tablespoons red pepper
1 ounce seasoned chicken
1 ounce mozzarella cheese
2 tablespoons green onions

Cover with flat lid.

STEP 5

Place dressing cup upside down inside domed lid. Attach dome to covered salad container.

STEP 6

Refrigerate until ready to serve.

CCP: Maintain cold food at 41°F or below


Nutritional Information

  • Serving Size1 salad with 1 1/2 ounces dressing
  • Calories328 calories
  • Fat 12 grams
  • Sat. Fat 5 grams
  • Trans Fat 0 grams
  • Cholesterol 137 milligrams
  • Sodium 528 milligrams
  • Carbohydrates 33 grams
  • Dietary Fiber 5 grams
  • Sugars 4 grams
  • Protein 23 grams
  • Vitamin A 1574 IU
  • Vitamin C 50 milligrams
  • Calcium 268 milligrams
  • Iron 1.5 milligrams

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