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Chicken Salad (Cooked Diced)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 151 00
CHICKEN SALAD (COOKED DICED)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
229 cal
4g
24 g
12 g
77 mg
371 mg
43 mg
Ingredient
Weight
Measure
Issue
CHICKEN,COOKED,DICED
18 lbs
CELERY,FRESH,CHOPPED
9-1/2 lbs
2 gal 1 qts
13 lbs
SALAD DRESSING,MAYONNAISE TYPE
2-3/4 lbs
1 qts 1-1/2 cup
ONIONS,FRESH,CHOPPED
15 oz
2-5/8 cup
1 lbs
JUICE,LEMON
8-5/8 oz
1 cup
1-2/3 oz
2-2/3 tbsp
SALT
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
LETTUCE,LEAF,FRESH,CHOPPED
4 lbs
2 gal 1/8 qts
6-1/4 lbs
Method
1 Combine chicken, celery, salad dressing, onions, lemon juice, salt, and pepper. Mix lightly but thoroughly.
2 Place 1 lettuce leaf on serving dish. Top with 3/4 cup salad. CCP: Refrigerate product at 41 F. or lower until served.



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Chicken Salad (Cooked Diced)

Yield: 100 Portion: 3/4 Cup
Calories: 229 cal
Carbohydrates: 4g
Protein: 24 g
Fat: 12 g
Cholesterol: 77 mg
Sodium: 371 mg
Calcium: 43 mg

Ingredient Weight Measure Issue
CHICKEN,COOKED,DICED 18 lbs
CELERY,FRESH,CHOPPED 9-1/2 lbs 2 gal 1 qts 13 lbs
SALAD DRESSING,MAYONNAISE TYPE 2-3/4 lbs 1 qts 1-1/2 cup
ONIONS,FRESH,CHOPPED 15 oz 2-5/8 cup 1 lbs
JUICE,LEMON 8-5/8 oz 1 cup
SALT 1-2/3 oz 2-2/3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
LETTUCE,LEAF,FRESH,CHOPPED 4 lbs 2 gal 1/8 qts 6-1/4 lbs

Method:
1 Combine chicken, celery, salad dressing, onions, lemon juice, salt, and pepper. Mix lightly but thoroughly.
2 Place 1 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.

https://theodora.com/recipies/meat_fish_and_poultry/chicken_salad_cooked_diced.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence