Chicken Salad on a Kaiser Bun

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: #1 - No cook

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 + 1 cups
Bun, Kaiser, 2 oz. Frozen, #1208	50 buns

DIRECTIONS

1.	Thaw the frozen diced chicken in the refrigerator overnight. Drain it thoroughly on the day of assembly. Thaw the kaiser buns according to package directions. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
2.	CHICKEN SALAD: Chop the cooked eggs. Combine the eggs, chicken, celery, pickle relish, pepper, dry mustard, and mayonnaise. Mix the ingredients lightly, until they are well blended. Cover the salad and refrigerate it until ready for sandwich assembly. See MRS recipe 3520 (Chicken Salad) for more detailed instructions and pictures of the salad assembly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.
3.	SANDWICH ASSEMBLY: Place 24 slices of bottom parts of the kaiser buns on a steamtable pan, 4 down and 6 across. Portion ½ cup portion (#8 scoop) of chicken salad on each kaiser bun bottom. Top with the top parts of Kaiser buns. Sandwiches may be wrapped in deli paper, waxed paper, foil sheets, plastic wrap, or placed in sandwich bags. Prepare the sandwiches in batches to maintain quality. Serve the sandwiches immediately, or cover them and place the sandwiches under refrigeration until ready for service. CCP: Cover and refrigerate at 41 degrees F or lower. Hold for service.
4.	Portion one sandwich per serving. Each portion provides 2½ oz. eq. meat/meat alternate and 2 oz. eq. whole grains CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Production Notes

- Thaw the frozen diced chicken in the refrigerator overnight. Drain the chicken thoroughly on the day of assembly.
- Thaw the kaiser buns according to package directions.
- Use USDA Foods products when available.
- Prepare sandwiches for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.

Serving Notes

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

- If the chicken sandwiches are part of a salad plate, each sandwich should be cut into smaller pieces.

Purchasing Guide

Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.

Miscellaneous Notes

If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving

Calories

311

Carbohydrates

32.00 g

Dietary Fiber

3.00 g

Protein

25.00 g

Sodium

516.00 mg

Total Fat

9.00 g

Sat. Fat

2.00 g

Trans Fat

0.00 g

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