MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, Medium, #1323
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
Pepper, Black, Ground, #2718
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
Crackers, Saltines, Enriched Grain, 4 count package, #2130
To make chicken salad:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.
Wash tomatoes and wedge with 8-count wedger.
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.
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 salads.
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.
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