Chicken Salad Sandwich

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
Bread, Pullman, WGR, #1225	100 slices

DIRECTIONS

1.	Thaw the frozen diced chicken in the refrigerator overnight. Drain the chicken thoroughly on the day of assembly. Thaw the sliced bread according to package instructions. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
2.	CHICKEN SALAD: Chop cooked eggs. Combine the chopped eggs, diced 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 (Chicken Salad) for more detailed instructions and pictures. CCP: Cover and refrigerate at 41 degrees F or lower. Hold for assembly.
3.	SANDWICH ASSEMBLY: Place 24 slices of bread on a sheet pan, 4 down and 6 across. Portion chicken salad with a #8 scoop (½ cup serving) on each slice of bread. Cover each sandwich with a slice of bread. Sandwiches may be wrapped in deli paper, waxed paper, foil sheets, plastic wrap, or placed in sandwich bags. Place each sandwich in steamtable pans (12" x 20" x 2½") lined with pan liners. 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: Hold under refrigeration (41 degrees F or lower) until ready for service.
4.	Portion one sandwich per serving. Each portion provides 2½ oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold and maintain the product at a minimum temperature of 41 degrees F. Check temperature every 30 minutes. Cover, label, and date any unassembled leftover ingredients. Discard any leftover assembled product.

Production Notes

- Thaw the frozen diced chicken in the refrigerator overnight. Drain thoroughly on the day of assembly.
- Thaw the sliced bread according to package instructions.
- Sandwiches may be cut in half diagonally.
- Prepare the Chicken Sandwiches for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- Use USDA Foods products when available.

Serving Notes

- Alternate instructions: Assemble sandwiches on the serving line.

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

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

332

Carbohydrates

34.00 g

Dietary Fiber

4.00 g

Protein

28.00 g

Sodium

576.00 mg

Total Fat

11.00 g

Sat. Fat

2.00 g

Trans Fat

0.00 g

Illustrated Presentation of Chicken Salad Sandwich

1 serving of Chicken Salad Sandwich.

1 serving of Chicken Salad Sandwich wrapped in plastic wrap.

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