Source: MRS 2023
MRS: 4280 — Sandwiches (4000s)

Chicken Salad on a Croissant

Meal Component Contribution:
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
  •  Meat/Meat Alternate
  •  Whole Grains

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



  • 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.

See MRS recipe 3520 for more detailed instructions.

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



  • Place 25 of the croissant bread bottoms on a sheet pan, 6 down and 4 across.

  • Portion chicken salad with a #8 scoop (½ cup serving) on each croissant bottom.

  • 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.


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.


Portion # 8 Scoop of chicken salad in an individual serving container, cover and refrigerate for service. Serve chicken salad with 1 croissant to each 1 portion cup.

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.

Nutrients Per Serving
33.15 g
Dietary Fiber
2.28 g
25.10 g
579.00 mg
Total Fat
13.34 g
Sat. Fat
3.72 g
Trans Fat
0.00 g