Chicken salad (chicken cn

100 Servings

Ingredients

Quantity Ingredient
12 pounds CELERY FRESH
1½ pounds LEMON FRESH
4 pounds LETTUCE FRESH
1½ cup ONIONS DRY
1 tablespoon PEPPER BLACK 1 LB CN
1½ pounds RELISH PICKLE SWEET
1½ quart SALAD DRESSING #2 1/2
3 tablespoons SALT TABLE 5LB

Directions

23½ lb -

1. DRAIN CANNED CHICKEN; DICE INTO 1-INCH PIECES. COVER; PLACE IN REFRIGERATOR TO CHILL.

2. ADD CELERY, PICKLES AND ONIONS TO CHICKEN; MIX THOROUGLY.

3. ADD LEMON JUICE, SALAD DRESSING, SALT AND PEPPER; MIX LIGHTLY BUT THOROUGLY. COVER; REFRIGERATE UNTIL READY TO SERVE.

4. 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, .

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