Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Chicken Salad Sandwich (Canned Chicken)
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SANDWICHES No.N 008 01
CHICKEN SALAD SANDWICH (CANNED CHICKEN)
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
385 cal
31 g
26 g
17 g
65 mg
901 mg
107 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BONED,CANNED,PIECES
23-1/4 lbs
2 gal 1-1/8 qts
CELERY,FRESH,CHOPPED
14-1/2 lbs
3 gal 1-3/4 qts
19-7/8 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
BREAD,WHITE
11 lbs
200 sl
LETTUCE,LEAF,FRESH,CHOPPED
4 lbs
2 gal 1/8 qts
6-1/4 lbs
Method
1
Drain chicken. Cut chicken into 1 inch pieces.
2
Combine chicken, celery, salad dressing, onions, lemon juice and pepper. Mix lightly but thoroughly.
3
Spread 1 slice bread with 3/4 cup filling; top with lettuce and second slice of bread.
4
Cut each sandwich in half. CCP: Cover and refrigerate sandwiches at 41 F. or lower.
 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/sandwiches/chicken_salad_sandwich_canned_chicken.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 385 cal |
| Carbohydrates: | 31 g |
| Protein: | 26 g |
| Fat: | 17 g |
| Cholesterol: | 65 mg |
| Sodium: | 901 mg |
| Calcium: | 107 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN,BONED,CANNED,PIECES | 23-1/4 lbs | 2 gal 1-1/8 qts | |
| CELERY,FRESH,CHOPPED | 14-1/2 lbs | 3 gal 1-3/4 qts | 19-7/8 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 | |
| BREAD,WHITE | 11 lbs | 200 sl | |
| LETTUCE,LEAF,FRESH,CHOPPED | 4 lbs | 2 gal 1/8 qts | 6-1/4 lbs |
| Method: | |
|
1 Drain chicken. Cut chicken into 1 inch pieces. 2 Combine chicken, celery, salad dressing, onions, lemon juice and pepper. Mix lightly but thoroughly. 3 Spread 1 slice bread with 3/4 cup filling; top with lettuce and second slice of bread. 4 Cut each sandwich in half. CCP: Cover and refrigerate sandwiches at 41 F. or lower. |
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