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
Thaw the diced chicken in the refrigerator, then drain it thoroughly.
Chop the hard-cooked eggs.
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.
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.
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: 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.
Chicken Salad ingredients.
Mixing ingredients for Chicken Salad.
1 serving of Chicken Salad shown with an optional lettuce leaf liner to garnish the salad.
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