Source: MRS 2019
MRS: 738 — Sandwiches (700s)

Chicken Salad Sandwich (Enriched)

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, 2 oz. eq. enriched grains
Number of Portions: 50  Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain
  •  Meat/Meat Alternate
  •  Enriched Grain

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, Medium, #1323
17  egg(s)
Chicken, Diced, Cooked, IQF, #1019
6  pound(s) + 12  ounce(s)
Celery, Fresh, Diced, #4005
1  quart(s) + 1  cup(s)
Pickles, Relish, Sweet, #2816
2  cup(s)
Pepper, Black, Ground, #2718
2  teaspoon(s)
Mustard, Powder, Dry, #2712
1 1/2 tablespoon(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
3  cup(s) + 1  cup(s)
Bread, Pullman, Enriched, #1225
100  slice(s)
DIRECTIONS

1.

CHICKEN SALAD:

  • 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 slices of bread on bun pan, 4 down and 6 across.
  • Portion chicken salad with a 4 ounce spoodle or #8 scoop (½ cup serving) on each slice of bread.
  • Top with second slice of bread.

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 2½ oz. eq. meat/meat alternate and 2 oz. eq. enriched grains.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

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.

Nutrients Per Serving
Calories
295
Carbohydrates
32.00 g
Dietary Fiber
2.28 g
Protein
22.25 g
Sodium
561.00 mg
Total Fat
9.13 g
Sat. Fat
1.23 g
Trans Fat
0.00 g


Illustrated Presentation of Chicken Salad Sandwich (Enriched)
1.

1 serving of Chicken Salad Sandwich.

2.

1 serving of Chicken Salad Sandwich wrapped in plastic wrap.