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Chicken Salad on a Croissant
2½ oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Chicken, Diced, Cooked, IQF, #1019 | 6 pounds + 12 ounces |
Eggs, Whole, Hard Cooked, Medium, #1323 | 17 eggs |
Celery, Fresh, Diced, #4005 | 1 quart + 1 cup |
Pickles, Relish, Sweet, #2816 | 2 cups |
Pepper, Black, Ground, #2718 | 2 teaspoons |
Mustard, Powder, Dry, #2712 | 1 tablespoon + 2 teaspoons |
Mayonnaise, Reduced Calorie, Bulk, #2249 | 3 cups |
Croissant, WGR, 2 oz. eq. #1232 | 50 croissants-2 grain |
DIRECTIONS
1. | CHICKEN SALAD:
See MRS recipe 3520 for more detailed instructions. CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly. |
2. | SANDWICH ASSEMBLY:
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 1/2 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 chicken salad with 1 croissant per serving. Each portion provides 2 1/2 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.