Chicken Salad Stuffed Tomato

Serving Size: 12 Oz Makes: 10/25/50/100 Servings Cook Method: Chill

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Nutritional Content

Allergens: AllergenSulphites; AllergenEggs; Chicken; Carrots; Celery; Tomato; Cucumber; AllergenWheat; AllergenMilk; Citrus; AllergenSoy

Calories: 220 Kcal

Carbohydrates: 14 g

Protein: 21 g

Total Fat: 10 g

Calcium: 75 mg

Sodium: 210 mg

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Ingredients

10 Servings

• Tomato, Fresh 10 Each

• Lettuce, Green Leaf Trimmed 9.5 Oz

• Cucumber, Fresh Sliced 1/4” Halved 10.5 Oz

• Carrot, baby Whole Fresh 11 Oz

• Chicken Salad w/ Egg & Celery 2lb 8 Oz

25 Servings

• Tomato, Fresh 25 Each

• Lettuce, Green Leaf Trimmed 1 lb 8 Oz

• Cucumber, Fresh Sliced 1/4” Halved 1 lb 10 Oz

• Carrot, Baby Whole Fresh 1 lb 12 Oz

• Chicken Salad w/ Egg & Celery 6 lb 4 Oz

50 Servings

• Tomato, Fresh 50 Each

• Lettuce, Green Leaf Trimmed 3 lb

• Cucumber, Fresh Sliced 1/4” Halved 3 lb 4 Oz

• Carrot, baby Whole Fresh 3 lb 8 Oz

• Chicken Salad w/ Egg & Celery 12 lb 8 Oz

100 Servings

• Tomato, Fresh 100 Each

• Lettuce, Green Leaf Trimmed 6 lb

• Cucumber, Fresh Sliced 1/4” Halved 6 lb 8 Oz

• Carrot, Baby Whole Fresh 7 lb

• Chicken Salad w/ Egg & Celery 25 lb

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Prepare Chicken Salad per separate recipe.

3. Cut tomatoes into 8 wedges 3/4 of the way through from the core end leaving the bottom of the tomato intact.

4. Gently open the wedges of the tomato to allow for the salad to be stuffed inside.

5. Arrange 1-2 lettuce leaves on plate as a base.

6. Place a tomato in the center of the plate.

7. Place 1 #8 scoop of Chicken Salad in center of tomato. Garnish with 1.5 oz. of carrots & 1.5 oz. of cucumber.

8. CCP -- Maintain <40F/4C.

   
   
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