Source: MRS 2019
MRS: 610 — Salad Entrees (600s)

Chicken Salad w/Crackers (Enriched)

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, 1/8 cup other vegetable
Number of Portions: 50  Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Enriched Grain Vegetables (Other)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Other)

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)  ounce(s)
Lettuce, Shredded, #4008
1  pound(s) + 4  ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
9  medium
Crackers, Saltines, Enriched Grain, 4 count package, #2130
100  package(s)
DIRECTIONS

1.

To make 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 service. Check temperature every 30 minutes.

2.

Wash tomatoes and wedge with 8-count wedger.

3.

Portion 1/8 cup of shredded lettuce in bottom of container.

Portion ½ cup (#8 scoop) of chicken salad in center of shredded lettuce  and place one tomato wedge on each side.

Serve with two 4-count packs of crackers.
Portion one salad per serving. Each portion provides 2½ oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, and 1/8 cup of other vegetable.

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 salads.

Miscellaneous Notes

Presentation Idea: A container allowing space for the salad dressing and crackers is recommended. Clear plastic lid for eye appeal is preferable. Do not refrigerate crackers.  When salad is ready for service, crackers should be placed in container.

Nutrients Per Serving
Calories
277
Carbohydrates
21.29 g
Dietary Fiber
0.65 g
Protein
22.64 g
Sodium
544.00 mg
Total Fat
11.98 g
Sat. Fat
1.81 g
Trans Fat
0.00 g