Source: MRS 2020
MRS: 737 — Sandwiches (700s)

Chicken Salad on a Croissant

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. enriched grains
Number of Portions: 48  Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 48 SERVINGS)
Eggs, Whole, Hard Cooked, Medium, #1323
16 1/3 eggs
Chicken, Diced, Cooked, IQF, #1019
6  pounds + 8  ounces
Celery, Fresh, Diced, #4005
1  quart + 3/4 cup
Pickles, Relish, Sweet, #2816
1 3/4 cups + 2 1/2 tablespoons
Pepper, Black, Ground, #2718
2  teaspoons
Mustard, Powder, Dry, #2712
1  tablespoon + 2  teaspoons
Mayonnaise, Reduced Calorie, Bulk, #2249
2 3/4 cups + 2  tablespoons
Croissant, WGR, 2 oz. eq. #1232
48  croissants-2 grain
DIRECTIONS

1.

CHICKEN SALAD:

  • Thaw the diced chicken in the refrigerator, then drain it thoroughly.
  • Chop cooked 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 sandwich assembly.

2.

SANDWICH ASSEMBLY:

  • Place 24 of the croissant bread bottoms on a sheet pan pan, 6 down and 4 across.

  • Portion tuna salad with a #8 scoop (½ cup serving) on 1 slice of bread.

  • Top with the top slice of the croissant bread.

  • Place sandwiches in steamtable pans (12" x 20" x 2½") lined with pan liners.

Cover and place under refrigeration until ready for service.

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

3.

Portion 1 sandwich per serving. Each portion provides 2 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. Unassembled leftovers should be covered, labeled, and dated.  For best quality, assembled sandwiches should be discarded.  Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours.

4.

ALTERNATE INSTRUCTIONS:
Portion # 8 Scoop of chicken salad in an individual serving container, cover and refrigerate for service.

Portion chicken salad with 1 croissant per serving. Each portion provides 2 oz. eq. of meat/meat alternate and 2 oz. eq. of whole grain.

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 sandwiches.

Serving Notes

Sandwiches may be cut diagonally in half or for service. If used as part of salad plate, each sandwich should be quartered.

Alternate serving instructions: Sandwiches can be assembled on the service line.

Nutrients Per Serving
Calories
361
Carbohydrates
30.15 g
Dietary Fiber
2.28 g
Protein
25.10 g
Sodium
549.00 mg
Total Fat
16.34 g
Sat. Fat
5.22 g
Trans Fat
0.00 g