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Chicken Salad in a Bread Bowl
2 1/2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 filled bread bowl
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
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 | 1 pound(s) + 9 1/2 ounce(s) |
Bread Bowl, WGR, #559 | 50 bread bowl(s) |
DIRECTIONS
1. | To make chicken salad:
Cover and refrigerate until ready to use. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
2. | Place bread bowl on compartment tray or in a service container. |
3. | Portion chicken salad with a 4 ounce spoodle or #8 scoop (1/2 cup serving) into each bread bowl, then cover. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
4. | Portion 1 bread bowl with 1 scoop of chicken salad per serving. Each portion provides 2 1/2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftover chicken salad that has not been placed in a breadbowl. |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Illustrated Steps for Preparation of Chicken Salad in a Bread Bowl
| 1. |  |