Source: MRS 2015
MRS: 713 — Sandwiches (700s)

Chicken Salad in a Bread Bowl

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100  Size of Portion: 1 filled bread bowl
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Eggs, Whole, Hard Cooked, #1323
30 egg(s)
Chicken, Diced, Cooked, IQF, #1019
13 pound(s) + 8 ounce(s)
Celery, Fresh, Diced, #4005
2 quart(s) + 2 cup(s)
Pickles, Relish, Sweet, #2816
1 pound(s) + 14 ounce(s)
Pepper, Black, Ground, #2718
1 tablespoon(s) + 1 teaspoon(s)
Mustard, Powder, Dry, #2712
3 tablespoon(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
1 quart(s) + 2 cup(s)
Bread Bowl, WGR, #559
100 bread bowl(s)
DIRECTIONS

1.

CHICKEN SALAD:

  • Chop eggs.
  • Combine eggs, chicken, celery, pickle relish, pepper, dry mustard, and mayonnaise. 
  • Mix lightly until well blended.

Cover and refrigerate until ready to use.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.

2.

 BREAD BOWL ASSEMBLY:

  • Place bread bowl on compartment tray or in a service container.
  • Portion ½ cup (#8 scoop or 4 ounce spoodle) of chicken salad into each bread bowl, then cover.
  • Place under refrigeration until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.

3.

 Portion 1 bread bowl with 1 scoop of chicken salad per serving. Each portion provides 2½ oz. eq. meat/meat alternate and 2 oz. eq. whole grains.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.  Cover, label, and date any leftover chicken salad that has not been placed in a breadbowl.
 

Production Notes

Use USDA Foods products when available. Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered. If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis. "Culinary Techniques for Healthy School Meals” provides seasoning and serving ideas for sandwiches.

Nutrients Per Serving
Calories
341
Carbohydrates
32.16 g
Dietary Fiber
3.28 g
Protein
25.37 g
Sodium
407.00 mg
Total Fat
12.92 g
Sat. Fat
2.30 g
Trans Fat
0.00 g


Illustrated Presentation of Chicken Salad in a Bread Bowl
1.

1 serving of Chicken Salad in a Bread Bowl.