Source: MRS 2020
MRS: 606 — Salad Entrees (600s)

Chicken Salad

Meal Component Contribution:
2½ oz. eq. meat/meat alternate
Number of Portions: 50  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, Medium, #1323
17  eggs
Chicken, Diced, Cooked, IQF, #1019
6  pounds + 12  ounces
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.

Thaw the diced chicken in the refrigerator, then drain it thoroughly.

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. Cover and refrigerate the chicken salad until ready to use.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.

4.

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

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: Line salad container with lettuce leaves prior to arranging the tomato and chicken salad.

Presentation Idea: Use a container that allows space for the salad and tomato. A clear plastic lid, for eye appeal, is preferable.

Nutrients Per Serving
Calories
171
Carbohydrates
4.15 g
Dietary Fiber
0.28 g
Protein
20.10 g
Sodium
279.00 mg
Total Fat
8.34 g
Sat. Fat
1.72 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Chicken Salad
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.