MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, Medium, #1323
Chicken, Diced, Cooked, IQF, #1019
6 pounds + 12 ounces
Celery, Fresh, Diced, #4005
1 quart + 1 cup
Pickles, Relish, Sweet, #2816
Pepper, Black, Ground, #2718
Mustard, Powder, Dry, #2712
1 tablespoon + 2 teaspoons
Mayonnaise, Reduced Calorie, Bulk, #2249
3 cups ounces
Tomatoes, Whole, Red, Ripe, Raw, #4110
Lettuce, Shredded, #4008
Crackers, Saltines, Enriched Grain, 4 count package, #2130
To make the chicken salad:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly.
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.
To assemble the salad:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
Portion one salad with crackers 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.
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: 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.
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