Chicken salad sunmarine

100 Servings

Ingredients

Quantity Ingredient
60 pounds CHICKEN;WHOLE FZ
4 pounds CELERY FRESH
4 pounds LETTUCE FRESH
100 BUN HAMBGR 13OZ #102
3⅓ tablespoon PEPPER BLACK 1 LB CN
2½ pounds RELISH PICKLE SWEET
2 quarts SALAD DRESSING #2 1/2
1⅔ tablespoon SALT TABLE 5LB

Directions

1. COMBINE CHICKEN, CELERY, PICKLES, SALT, AND PEPPER; MIX TOGETHER LIGHTLY.

2. ADD SALAD DRESSING TO CHICKEN MIXTURE; MIX WELL. REFRIGERATE UNTIL READY

TO USE.

3. SLICE ROLLS IN HALF LENGTHWISE.

4. SPREAD BOTTOM HALF OF EACH ROLL WITH ⅔ CUP (1-NO. 6 SCOOP) FILLING; TOP WITH LETTUCE LEAF AND TOP HALF OF ROLL.

5. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 25 LB 6 OZ (14-29 OZ CN) CANNED, DRAINED CHICKEN WILL YIELD ABOUT 24 LB COOKED BONELESS CHICKEN.

NOTE: 2. IN STEP 1, 60 LB CHICKEN, BROILER-FRYER, WHOLE MAY BE USED.

COOK ACCORDING TO STEPS 1 THROUGH 3, RECIPE NO. L01510. IN STEP 2, USE 5 LB (2½ QT) SALAD DRESSING. NOTE: 3. IN STEP 1, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CHOPPED CELERY.

NOTE: 4. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 5. IF THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.

NOTE: 6. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

Recipe Number: N00802

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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