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Chicken Salad with Crackers
2 1/2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup other vegetable
Number of Portions: 50 Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
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 | 3 cup(s) ounce(s) |
Lettuce, Iceberg, Cleaned, Cored, Fresh #634 | 1 pound(s) + 4 ounce(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 9 medium |
Crackers, Saltines, WGR, 2 count package, #207 | 150 package(s) |
DIRECTIONS
1. | To make chicken salad:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
2. | Wash lettuce thoroughly, separate leaves and dry thoroughly. |
3. | Portion 1/2 cup (#8 scoop) of chicken salad in center of lettuce leaf and place one tomato wedge on each side. 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.
Miscellaneous Notes
Presentation Idea: A container allowing space for the salad dressing and crackers is recommended. Clear plastic lid for eye appeal is preferable. Do not refrigerate crackers. When salad is ready for service, crackers should be placed in container.