Chicken Salad

Meal Component Contribution:
2 1/2 oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked	15 egg(s)
Chicken, Diced, Cooked, IQF, #17	6 pound(s) + 6 ounce(s)
Celery, Fresh, Diced, #604	5 cup(s)
Pickles, Relish, Sweet, #274	15 ounce(s)
Pepper, Black, Ground, #336	2 teaspoon(s)
Mustard, Powder, Dry, #332	1 tablespoon(s) + 1 1/2 teaspoon(s)
Mayonnaise, Reduced Calorie, Bulk, #283	3 cup(s) + 9 1/2 ounce(s)

1.	Chop cooked eggs.
2.	Combine eggs, chicken, celery, pickle relish, pepper, dry mustard, and mayonnaise. Mix lightly until well blended. Cover and refrigerate until ready to use. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
3.	Portion chicken salad with #8 scoop (1/2 cup) for each serving. Each portion provides 2 1/2 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 commodity products when available.

Calories

169

Carbohydrates

3.65 g

Dietary Fiber

0.28 g

Protein

20.36 g

Sodium

231.33 mg

Total Fat

8.50 g

Sat. Fat

1.92 g

Trans Fat

0.00 g

1.	One serving of Chicken Salad