| CHICKEN SALAD | ||||||||
| Makes 120 servings. | ||||||||
| Each serving provides 2 oz. protein. | ||||||||
| INGREDIENTS | MEASURES | |||||||
| Chicken, canned | 10 – 29 oz. cans | |||||||
| (Special purchase) | ||||||||
| Celery, diced | 2 qts. | |||||||
| Pickle relish | 2 pts. | |||||||
| Shell eggs (hard cooked) | 20 | |||||||
| Mayonnaise | as needed | |||||||
| Lettuce – leaf or shredded | ||||||||
| DIRECTIONS: | ||||||||
| 1. Drain chicken, slice in 1 inch slices and break up with fork. | ||||||||
| 2. Add other ingredients except mayonnaise and mix lightly. | ||||||||
| 3. Add just enough mayonnaise to hold ingredients together. | ||||||||
| 4. Serve on lettuce leaf or shredded lettuce. | ||||||||
| Number of Portions | 120 | |||||||
| Size of Portion | servings | |||||||
| Calories. | 199 | Iron | 1.10 Mg | Protein. | 18.94 G | 38.06% | ||
| Cholesterol | 40 Mg | Calcium | 15.22 Mg | Carbohydrates. | 3.88 G | 7.80% | ||
| Sodium | 242 Mg | Vitamin A | 34 RE | Total Fat . | 11.69 G | 52.87% | ||
| Fiber | 0.39 G | Vitamin C | 0.74 Mg | Saturated Fat. | 2.25 G | 10.19% | ||