MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, Medium, #1323
Chicken, Diced, Cooked, IQF, #1019
6 pounds + 12 ounces
Celery, Fresh, Diced, #4005
1 quarts + 1 cups
Pickles, Relish, Sweet, #2816
Pepper, Black, Ground, #2718
Mustard, Powder, Dry, #2712
1 1/2 tablespoons
Mayonnaise, Reduced Calorie, Bulk, #2249
3 cups + 1 cups
Bread, Pullman, Enriched, #1225
See MRS recipe 606 (Chicken Salad) for more detailed instructions and pictures.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.
Serve immediately, or 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 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.
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.
Sandwiches may be cut diagonally in half or for service. If used as part of salad plate, each sandwich should be quartered.
1 serving of Chicken Salad Sandwich.
1 serving of Chicken Salad Sandwich wrapped in plastic wrap.
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