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

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MEAT, FISH, AND POULTRY No.L 178 00
TROPICAL CHICKEN SALAD (COOKED DICED)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
419 cal
24 g
26 g
25 g
82 mg
254 mg
43 mg
Ingredient
Weight
Measure
Issue
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS
9-7/8 lbs
1 gal 1/2 qts
SALAD DRESSING,MAYONNAISE TYPE
5-7/8 lbs
3 qts
RESERVED LIQUID
8-1/3 oz
1 cup
1-3/4 oz
1/2 cup
CURRY POWDER
CHICKEN,COOKED,DICED
18 lbs
15-7/8 lbs
APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED
12-3/8 lbs
2 gal 3-1/4 qts
COCONUT,PREPARED,SWEETENED FLAKES
1-1/2 lbs
1 qts 3-1/2 cup
ALMONDS,SLIVERED
1-1/4 lbs
1 qts 1 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 3.
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.
Place 1 lettuce leaf on each serving dish; place 1 cup chicken mixture on top of lettuce; cover. CCP: Refrigerate at 41 F. or lower
5
until ready to serve.
Notes
1 In Step 2, 6-1/2 pound (3 quarts) low fat plain yogurt may be used for salad dressing per 100 servings.



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Tropical Chicken Salad (Cooked Diced)

Yield: 100 Portion: 1 Cup
Calories: 419 cal
Carbohydrates: 24 g
Protein: 26 g
Fat: 25 g
Cholesterol: 82 mg
Sodium: 254 mg
Calcium: 43 mg

Ingredient Weight Measure Issue
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS 9-7/8 lbs 1 gal 1/2 qts
SALAD DRESSING,MAYONNAISE TYPE 5-7/8 lbs 3 qts
RESERVED LIQUID 8-1/3 oz 1 cup
CURRY POWDER 1-3/4 oz 1/2 cup
CHICKEN,COOKED,DICED 18 lbs
APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED 12-3/8 lbs 2 gal 3-1/4 qts 15-7/8 lbs
COCONUT,PREPARED,SWEETENED FLAKES 1-1/2 lbs 1 qts 3-1/2 cup
ALMONDS,SLIVERED 1-1/4 lbs 1 qts 1 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 3.
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.
Place 1 lettuce leaf on each serving dish; place 1 cup chicken mixture on top of lettuce; cover. CCP: Refrigerate at 41 F. or lower
5
until ready to serve.
Notes
1 In Step 2, 6-1/2 pound (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_cooked_diced.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence