Chicken Salad w/Crackers (Enriched) USDA Food

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, 1 oz. eq. enriched grain
Number of Portions: 50 Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook

Meat/Meat Alternate
Enriched Grain

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Chicken, Diced, Cooked, IQF, #1019	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 ounces
Tomatoes, Whole, Red, Ripe, Raw, #4110	13 medium
Lettuce, Shredded, #4008	1 pound
Crackers, Saltines, Enriched Grain, 4 count package, #2130	200 packages

DIRECTIONS

1.	Thaw diced chicken in refrigerator overnight and drain thoroughly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly.
2.	To make the chicken salad: Chop the cooked eggs. Combine the eggs, chicken, celery, pickle relish, pepper, dry mustard, and mayonnaise. Mix them lightly until well blended. Cover and refrigerate the chicken salad until ready to use. (See recipe MRS 606 for detailed instructions and pictures on how to make the Chicken Salad) CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly.
3.	Rinse the tomatoes under cool running water, then drain them thoroughly. Core the tomatoes then slice the whole tomatoes into wedges (8 wedges per tomato) using an 8-count wedger.
4.	To assemble the salad: Portion 1/8 cup of shredded lettuce on the bottom of each container. Portion ½ cup (#8 scoop) of chicken salad on top of the lettuce. Place one tomato wedges the side of the chicken salad. Serve with four 2-count packs of crackers. Cover and refrigerate the salads until ready to use. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
5.	Portion one salad with four two-count cracker packages 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

Thaw diced chicken in refrigerator overnight and drain thoroughly.

Purchasing Guide

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.

Miscellaneous Notes

If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.

Presentation Idea: Use a container that allows space for the salad and crackers. A clear plastic lid, for eye appeal, is preferable. Do not refrigerate the crackers. When the salad is ready for service, the crackers should be placed in each container.

Nutrients Per Serving

Calories

252

Carbohydrates

20.32 g

Dietary Fiber

0.75 g

Protein

16.64 g

Sodium

506.00 mg

Total Fat

11.60 g

Sat. Fat

1.52 g

Trans Fat

0.00 g