MEASURE (FOR 50 SERVINGS)
Tomatoes, Whole, Red, Ripe, Raw, #4110
Eggs, Whole, Hard Cooked, Medium, #1323
Chicken, Diced, Cooked, IQF, #1019
6 pounds + 12 ounces
Celery, Fresh, Diced, #4005
1 quart + 1 cup
Pickles, Relish, Sweet, #2816
Pepper, Black, Ground, #2718
Mustard, Powder, Dry, #2712
1 tablespoon + 2 teaspoons
Mayonnaise, Reduced Calorie, Bulk, #2249
Lettuce, Shredded, #4008
2 pounds + 6 ounces
Rinse the tomatoes under cool running water, then drain them thoroughly.
Wedge the tomatoes into 8 sections. Do not cut the tomato more than ¾ of the way deep.
To make the chicken salad:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for assembly.
To assemble the salads:
Portion 1 tomato with ½ cup of chicken salad per serving. Each portion provides 2½ oz. eq. meat/meat alternate, ½ cup red/orange vegetable, 1/8 cup other vegetable.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.
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 Meal" provides seasoning and serving ideas for salads.
Presentation Idea: Line salad container with lettuce leaves prior to arranging the tomato and chicken salad.
Presentation Idea: Use a container that allows space for the salad and tomato. A clear plastic lid, for eye appeal, is preferable.
1 serving of a Chicken Salad in a Tomato shown with optional lettuce leaf used as a garnish instead of the shredded lettuce.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.