Chicken Salad Sandwich

Meal Component Contribution:
2 1/2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 sandwich
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	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	1 pound(s) + 9 1/2 ounce(s)
Bread, WGR, #139	100 slice(s)

DIRECTIONS

CHICKEN SALAD:

Chop eggs.
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.

SANDWICH ASSEMBLY:

Place 24 slices of bread on bun pan, 6 down and 4 across.
Portion chicken salad with a 4 ounce spoodle or #8 scoop (1/2 cup serving) on 1 slice of bread.
Top with second slice of bread.
Cover and place under refrigeration until ready for service.

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

Portion 1 sandwich 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 leftovers.

Production Notes

Use commodity products when available.

Serving Notes

Sandwiches may be cut diagonally in half or for service. If used as part of salad plate, each sandwich should be quartered.

Nutrients Per Serving

Calories

269

Carbohydrates

25.65 g

Dietary Fiber

2.28 g

Protein

24.36 g

Sodium

441.33 mg

Total Fat

10.50 g

Sat. Fat

1.92 g

Trans Fat

0.00 g

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Chicken Salad Sandwich

DIRECTIONS

Production Notes

Serving Notes

Nutrients Per Serving