| Ingredient |
Quantity |
Method |
|
|
|
Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Place baking paper on sheet pans.
Place Boneless Wings in a single layer on each sheet pan.
Hold under refrigeration until cooking.
Place Boneless Wings into a preheated 350°F convection oven, 375°F standard oven, and heat wings to a minimum of 145°F, approximately 8-10 minutes. Record temperature on temperature log sheet.
Keep heated Boneless Wings on the sheet pans and place into the warmer uncovered.
Hold in warmer- keep Boneless Wings at a minimum internal food temperature of 140°F. |
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To build Spicy Chicken Chop Chop Salad, arrange 2-ounces of mixed baby greens in a to-go container, then top that with 4.5-ounces of chopped salad. Cover and hold in refrigerator- keep at a maximum internal food temperature of 40°F. |
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|
|
Record temperature of products on temperature log sheet.
As you serve each Chicken Chop Chop Salad place three spicy boneless wings atop the chopped salad.
Serve Spicy Chicken Chop Chop Salad with a gloved hand. One Spicy Chicken Chop Chop Salad per serving. |
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Chopped Salad
|
|
|
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Broccoli slaw mix commercially prepared
|
117 oz |
|
|
Green cabbage finely shredded
|
29 oz |
|
|
Red bell pepper cut into a 1 8 julienne
|
14 oz |
|
|
Corn kernels frozen roasted and cooled
|
14 oz |
|
|
White onion cut into a 1 8 julienne
|
7 oz |
|
|
Cilantro stems removed chopped
|
1-1/2 oz |
|
|
Kosher salt
|
1 pinch |
|
|
Red ranch dressing see recipe
|
43 oz |
|
|
Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Prepare all vegetables.
Combine all ingredients in a stainless steel bowl until completely incorporated.
Cover and hold under refrigeration until ready to portion/serve.
NOTE: Do not hold for more than 1 hour.
Record temperature of product on temperature log sheet. |
|
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Red Ranch Dressing
|
|
|
|
Reduced fat ranch dressing
|
55 oz |
|
|
Mild red enchilada sauce
|
18 oz |
|
|
Lime juice fresh squeezed
|
2 oz |
|
|
Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Combine ranch dressing, enchilada sauce and lime juice in a stainless steel bowl until completely incorporated.
Cover and hold under refrigeration until ready to portion/serve.
Record temperature of product on temperature log sheet. |
|
Nutrition Facts
-
Serving Size:
(204g)
- Servings Per Container:
- Amount Per Serving
- Calories
250
Calories from Fat
90
% Daily Value*
-
15%
Total Fat
10g
-
13
%Cholesterol
40
mg
-
38
%Sodium
900
mg
-
8
%Total Carbohydrate
23
-
Vitamin C
100
%Vitamin A
70
%
Iron
8
%Calcium
6
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.