Source: MRS 2019
MRS: 608 — Salad Entrees (600s)

Chicken Salad in a Tomato

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, ½ cup red/orange vegetable, 1/8 cup of other vegetable
Number of Portions: 50  Size of Portion: 1 tomato with ½ cup of chicken salad
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Vegetables (Red/Orange) Vegetables (Other)
  •  Meat/Meat Alternate
  •  Vegetables (Red/Orange)
  •  Vegetables (Other)

Tomatoes, Whole, Red, Ripe, Raw, #4110
16  pound(s)
Eggs, Whole, Hard Cooked, Medium, #1323
17  egg(s)
Chicken, Diced, Cooked, IQF, #1019
6  pound(s) + 12  ounce(s)
Celery, Fresh, Diced, #4005
1  quart(s) + 1  cup(s)
Pickles, Relish, Sweet, #2816
2  cup(s)
Pepper, Black, Ground, #2718
2  teaspoon(s)
Mustard, Powder, Dry, #2712
1 1/2 tablespoon(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
3  cup(s)
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
3  quart(s)


Rinse tomatoes under cold running water. Drain.
Wedge tomatoes into 8 sections. Do not cut tomato more than ¾ deep.


To make 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 (see recipe MRS 606 for detailed instructions and pictures on how to make Chicken Salad).

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service.


In bottom of clear 10-ounce hinged container, place ¼ cup shredded lettuce.


Place tomato on top of bed of lettuce. Portion ½ cup (#8 scoop) of chicken salad in wedged tomato. Close container.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service.


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, and 1/8 cup of other vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

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 Meal" provides seasoning and serving ideas for salads.

Miscellaneous Notes

Presentation Idea: A container allowing space for the salad and tomato is recommended. Clear plastic lid for eye appeal is preferable.

Nutrients Per Serving
9.92 g
Dietary Fiber
2.20 g
19.66 g
270.00 mg
Total Fat
7.45 g
Sat. Fat
1.28 g
Trans Fat
0.00 g

Illustrated Presentation of Chicken Salad in a Tomato

1 serving of a Chicken Salad in a Tomato.