Chicken Salad L.Meat, Fish, and Poultry No.151
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|Yield: 100 Portions Each Portion: 1 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Poultry, Chicken, Br| 50LB | | 1. Wash chicken thoroughly, in- |
|oiler, Whole | | | side and out, under cold |
|Cold Water | | 9.50 Gal | running water. Drain well. |
|Salt | 7OZ| 0.67 Cup | 2. Place chicken in stock pot or |
|Bay Leaves | | 9.00 EA | steam-jacketed kettle; add |
|Monosodium Glutamate| | 9.00 Tbsp| water, salt, bay leaves, and |
| | | | monosodium glutamate... |
| | | | CONTINUED |
| | | | 3. Bring to a boil; reduce heat; |
| | | | simmer two hours or until |
| | | | tender. |
| | | | 4. Remove chicken. Remove meat |
| | | | from bones; cut into 1/2 to |
| | | | 1-inch pieces. Cover; place |
| | | | in refrigerator to chill. |
|--------------------|----------|----------|-----------------------------------|
|Celery | 12LB | 2.25 Gal | 4. Add celery, peppers and |
|Peppers, Sweet | 1LB 8OZ| 1.13 Qrt | onions to chicken; mix |
|Dehydrated Onions | 8OZ| 1.50 Cup | thoroughly. |
|--------------------|----------|----------|-----------------------------------|
|Lemon Juice | | 1.00 Cup | 5. Add lemon juice, Salad Dress- |
|Dressings, Salad | 3LB 4OZ| 6.50 Cup | ing, salt, and pepper; mix |
|Salt | 4OZ| 6.00 Tbsp| lightly but thoroughly. |
|Pepper, Black, Groun| | 1.00 Tbsp| Cover; refrigerate until |
|d | | | ready to serve. |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 4LB | | 6. Place 1 chilled lettuce leaf |
| | | | on serving dish; add 1 cup of |
| | | | chicken salad just before |
| | | | serving. |
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NOTE: 1. In Step 4: 16 lb 7 oz fresh celery A.P. will yield 12 lb
chopped celery; 1 lb 13 oz fresh sweet pepper A.P. will
yield 1 lb 8 oz chopped peppers.
2. In Step 4: 9 oz dry onions A.P. will yield 8 oz chopped
onions.
3. In Step 5, 1 lb 8 oz lemons A.P. (6 lemons) will yield
1 cup juice.
4. In Step 6, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb
trimmed lettuce.
VARIATION
1. CHICKEN SALAD (CHICKEN, CANNED):Omit Steps 1 and 2. In Step
3, use 18 lb 2 oz (10-29 oz cn) canned chicken, which has
been diced into 1-inch pieces. Follow Steps 4 thru 6.
2. TURKEY SALAD (TURKEY, BONELESS, FROZEN, COOKED): Omit Steps
1 and 2. In Step 3, use 20 lb turkey, boneless, frozen,
cooked, which has been diced into 1-inch pieces. Follow
Steps 4 thru 6.
3. TURKEY SALAD (TURKEY, BONELESS, FROZEN, RAW): Omit Step 1.
In Step 2, use 26 lb turkey, boneless, frozen, raw. Simmer
3 to 4 hours. In Step 3, dice into 1-inch pieces. Follow
Steps 4 thru 6.
4. TURKEY SALAD (TURKEY, CANNED): Omit Steps 1 and 2. In Step
3, use 18 lb 2 oz (10-29 oz cn) canned turkey, diced into
1 inch pieces. Follow Steps 4 thru 6.