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Chicken Salad - USDA Foods
2½ oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Chicken, Diced, Cooked, Frozen, USDA Foods, #100101 | 6 pounds + 4 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 |
DIRECTIONS
1. | If the diced chicken is frozen, thaw it in the refrigerator. Drain the diced chicken thoroughly before using it in the salad. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
2. | Chop the hard-cooked eggs. |
3. | Combine the chicken, eggs, celery, pickle relish, pepper, dry mustard, and mayonnaise. Mix the ingredients lightly until they are well blended. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
4. | Cover the chicken salad and refrigerate it until the time of service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
5. | Portion chicken salad with #8 scoop (½ cup) for each serving. Each portion provides 2½ oz. eq. meat/meat alternate. 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
- If the diced chicken is frozen, thaw it in the refrigerator. Drain the diced chicken thoroughly before using it in the salad.
- Presentation Idea: Line salad container with lettuce leaves prior to arranging the chicken salad.
- Presentation Idea: A clear plastic container for eye appeal is preferable.
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.
- Use USDA Foods or Department of Defense (DoD) products when available.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
Nutrients Per Serving
Illustrated Steps for Preparation of Chicken Salad - USDA Foods
| 1. |  Chicken Salad ingredients. | 2. |  Mixing ingredients for Chicken Salad. |
| 3. |  1 serving of Chicken Salad shown with an optional lettuce leaf liner to garnish the salad. |