Search the recipe database
Chicken Salad in a Tomato
2 1/2 oz. eq. meat/meat alternate, 1/2 cup red/orange vegetable, 1/8 cup of other vegetable
Number of Portions: 50 Size of Portion: 1 tomato with 1/2 cup of chicken salad
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Vegetables (Other)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Tomatoes, Whole, Red, Ripe, Raw, #631 | 16 pound(s) |
Eggs, Whole, Hard Cooked | 15 egg(s) |
Chicken, Diced, Cooked, IQF, #17 | 6 pound(s) + 6 ounce(s) |
Celery, Fresh, Diced, #604 | 1 quart(s) + 1 cup(s) |
Pickles, Relish, Sweet, #274 | 15 ounce(s) |
Pepper, Black, Ground, #336 | 2 teaspoon(s) |
Mustard, Powder, Dry, #332 | 1 1/2 tablespoon(s) |
Mayonnaise, Reduced Calorie, Bulk, #283 | 3 cup(s) |
Green Salad Mix, Iceberg, Carrot, etc. | 3 quart(s) |
DIRECTIONS
1. | Rinse tomatoes under cold running water. Drain. |
2. | To make chicken salad:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
3. | In bottom of clear 10-ounce hinged container, place 1/4 cup shredded lettuce. |
4. | Place tomato on top of bed of lettuce. Portion 1/2 cup (#8 scoop) of chicken salad in wedged tomato. Close container. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
5. | Portion 1 tomato with 1/2 cup of chicken salad per serving. Each portion provides 2 1/2 oz. eq. meat/meat alternate, 1/2 cup red/orange vegetable, and 1/8 cup of other vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower. |
Production Notes
Use commodity products when available.
Miscellaneous Notes
Presentation Idea: A container allowing space for the salad and tomato is recommended. Clear plastic lid for eye appeal is preferable.
Nutrients Per Serving
Illustrated Steps for Preparation of Chicken Salad in a Tomato
| 1. |  |