Chicken Salad (chicken Cn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 12 | lb | CELERY FRESH |
| 1 1/2 | lb | LEMON FRESH |
| 4 | lb | LETTUCE FRESH |
| 1 1/2 | c | ONIONS DRY |
| 1 | T | PEPPER BLACK 1 LB CN |
| 1 1/2 | lb | RELISH PICKLE SWEET |
| 1 1/2 | qt | SALAD DRESSING #2 1/2 |
| 3 | T | SALT TABLE 5LB |
INSTRUCTIONS
23 1/2 lb DRAIN CANNED CHICKEN; DICE INTO 1-INCH PIECES. COVER; PLACE IN REFRIGERATOR TO CHILL. ADD CELERY, PICKLES AND ONIONS TO CHICKEN; MIX THOROUGLY. ADD LEMON JUICE, SALAD DRESSING, SALT AND PEPPER; MIX LIGHTLY BUT THOROUGLY. COVER; REFRIGERATE UNTIL READY TO SERVE. PLACE 1 LETTUCE LEAF ON SERVING DISH; ADD 1 CUP (2-NO. 8 SCOOP) CHICKEN SALAD JUST BEFORE SERVING. NOTE: 1. IN STEP 2: 16 LB 7 OZ FRESH CELERY A.P. WILL YIELD 12 LB CHOPPED CELERY. 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS. NOTE: 2. IN STEP 3, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP JUICE. NOTE: 3. IN STEP 4, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. Recipe Number: L15101 SERVING SIZE: 1 CUP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 23
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 310mg
Potassium: 179.4mg
Carbohydrates: 5.2g
Fiber: 1.2g
Sugar: 3.6g
Protein: <1g