Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Chicken Salad (Canned Chicken)
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 MEAT, FISH, AND POULTRY No.L 151 01
CHICKEN SALAD (CANNED CHICKEN)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
249 cal
5g
21 g
16 g
64 mg
621 mg
48 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BONED,CANNED,PIECES
23-1/4 lbs
2 gal 1-1/8 qts
CELERY,FRESH,CHOPPED
11-5/8 lbs
2 gal 3 qts
15-7/8 lbs
SALAD DRESSING,MAYONNAISE TYPE
3-1/2 lbs
1 qts 3 cup
ONIONS,FRESH,CHOPPED
1 lbs
2-7/8 cup
1-1/8 lbs
JUICE,LEMON
8-5/8 oz
1 cup
1/3 oz
1 tbsp
PEPPER,BLACK,GROUND
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
Method
1 Drain. Cut chicken into 1/2 inch pieces.
2 Combine chicken, celery, salad dressing, onions, lemon juice, and pepper. Mix lightly but thoroughly.
3 Place lettuce leaf on serving dish. Top with 3/4 cup salad. CCP: Refrigerate product at 41 F. or lower until served.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/meat_fish_and_poultry/chicken_salad_canned_chicken.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 249 cal |
| Carbohydrates: | 5g |
| Protein: | 21 g |
| Fat: | 16 g |
| Cholesterol: | 64 mg |
| Sodium: | 621 mg |
| Calcium: | 48 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN,BONED,CANNED,PIECES | 23-1/4 lbs | 2 gal 1-1/8 qts | |
| CELERY,FRESH,CHOPPED | 11-5/8 lbs | 2 gal 3 qts | 15-7/8 lbs |
| SALAD DRESSING,MAYONNAISE TYPE | 3-1/2 lbs | 1 qts 3 cup | |
| ONIONS,FRESH,CHOPPED | 1 lbs | 2-7/8 cup | 1-1/8 lbs |
| JUICE,LEMON | 8-5/8 oz | 1 cup | |
| PEPPER,BLACK,GROUND | 1/3 oz | 1 tbsp | |
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs |
| Method: | |
|
1 Drain. Cut chicken into 1/2 inch pieces. 2 Combine chicken, celery, salad dressing, onions, lemon juice, and pepper. Mix lightly but thoroughly. 3 Place lettuce leaf on serving dish. Top with 3/4 cup salad. CCP: Refrigerate product at 41 F. or lower until served. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence