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Tropical Chicken Salad (Canned Chicken)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 178 01
TROPICAL CHICKEN SALAD (CANNED CHICKEN)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
434 cal
26 g
23 g
27 g
69 mg
786 mg
45 mg
Ingredient
Weight
Measure
Issue
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS
10-3/8 lbs
1 gal 3/4 qts
SALAD DRESSING,MAYONNAISE TYPE
6-1/8 lbs
3 qts 1/2 cup
RESERVED LIQUID
8-1/3 oz
1 cup
1-7/8 oz
1/2 cup 1/3 tbsp
CURRY POWDER
SALT
1 oz
1 tbsp
23-1/4 lbs
2 gal 1-1/8 qts
CHICKEN,BONED,CANNED,PIECES
APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED
13-1/4 lbs
3 gal <1/16th qts
17 lbs
COCONUT,PREPARED,SWEETENED FLAKES
1-5/8 lbs
2 qts
1-1/4 lbs
1 qts 1-1/4 cup
ALMONDS,SLIVERED
LETTUCE,ICEBERG,FRESH
4 lbs
4-1/3 lbs
Method
1
Drain pineapple. Reserve juice for use in Step 2 and pineapple for use in Step 4.
2
Blend salad dressing, reserved pineapple juice, curry powder and salt together; cover.
3
Combine chicken, apples, pineapple, coconut, and almonds. Mix lightly.
4
Add salad dressing mixture to chicken mixture. Mix lightly but thoroughly; cover. CCP: Refrigerate at 41 F. or lower.
5
Place 1 lettuce leaf on each serving dish; place 1 cup chicken salad mixture on top of lettuce; cover. CCP: Refrigerate at 41 F. or
lower until ready to serve.
Notes
1 In Step 2, 6-1/2 pounds (3 quarts) low fat plain yogurt may be used for salad dressing per 100 servings.



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Tropical Chicken Salad (Canned Chicken)

Yield: 100 Portion: 1 Cup
Calories: 434 cal
Carbohydrates: 26 g
Protein: 23 g
Fat: 27 g
Cholesterol: 69 mg
Sodium: 786 mg
Calcium: 45 mg

Ingredient Weight Measure Issue
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS 10-3/8 lbs 1 gal 3/4 qts
SALAD DRESSING,MAYONNAISE TYPE 6-1/8 lbs 3 qts 1/2 cup
RESERVED LIQUID 8-1/3 oz 1 cup
CURRY POWDER 1-7/8 oz 1/2 cup 1/3 tbsp
SALT 1 oz 1 tbsp
CHICKEN,BONED,CANNED,PIECES 23-1/4 lbs 2 gal 1-1/8 qts
APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED 13-1/4 lbs 3 gal <1/16th qts 17 lbs
COCONUT,PREPARED,SWEETENED FLAKES 1-5/8 lbs 2 qts
ALMONDS,SLIVERED 1-1/4 lbs 1 qts 1-1/4 cup
LETTUCE,ICEBERG,FRESH 4 lbs 4-1/3 lbs

Method:
1
Drain pineapple. Reserve juice for use in Step 2 and pineapple for use in Step 4.
2
Blend salad dressing, reserved pineapple juice, curry powder and salt together; cover.
3
Combine chicken, apples, pineapple, coconut, and almonds. Mix lightly.
4
Add salad dressing mixture to chicken mixture. Mix lightly but thoroughly; cover. CCP: Refrigerate at 41 F. or lower.
5
Place 1 lettuce leaf on each serving dish; place 1 cup chicken salad mixture on top of lettuce; cover. CCP: Refrigerate at 41 F. or
lower until ready to serve.
Notes
1 In Step 2, 6-1/2 pounds (3 quarts) low fat plain yogurt may be used for salad dressing per 100 servings.

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/tropical_chicken_salad_canned_chicken.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence