Chicken Salad w/Egg & Celery

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Chill Cook Temp.: 0.0°F


Nutritional Content

Allergens: Tomato; AllergenSulphites; Chicken; Celery; AllergenEggs; AllergenSoy; Citrus

Calories: 140 Kcal

Carbohydrates: 4 g

Protein: 15 g

Total Fat: 8 g

Calcium: 20 mg

Sodium: 135 mg


Ingredients

10 Servings

  • Egg Boiled Hard Whole Diced 2.11 Each

  • Mayonnaise 1/2 Cup

  • Chicken, Meat Pulled Ckd 1 lb

  • Celery, Fresh Diced 5.5 Oz

  • Dressing, French Bulk 2 Tbsp

  • Pepper, White 1/8 tsp

  • Juice, Lemon RTS 1 1/8 tsp

25 Servings

  • Egg Boiled Hard Whole Diced 5.26 Each

  • Mayonnaise 1 1/4 Cup

  • Chicken, Meat Pulled Ckd 2 lb 9 Oz

  • Celery, Fresh Diced 1 4 Oz

  • Dressing, French Bulk 1/3 Cup

  • Pepper, White 1/4 tsp

  • Juice, Lemon RTS 3 tsp

50 Servings

  • Egg Boiled Hard Whole Diced 10.53 Each

  • Mayonnaise 2 1/2 Cup

  • Chicken, Meat Pulled Ckd 5 lb 2 Oz

  • Celery, Fresh Diced 1 lb 12 Oz

  • Dressing, French Bulk 2/3 Cup

  • Pepper, White 3/4 tsp

  • Juice, Lemon RTS 1 Tbsp 2 tsp

100 Servings

  • Egg Boiled Hard Whole Diced 21.05 Each

  • Mayonnaise 1 1/4 Qt

  • Chicken, Meat Pulled Ckd 10 lb 4 Oz

  • Celery, Fresh Diced 3 lb 8 Oz

  • Dressing, French Bulk 1 1/3 Cup

  • Pepper, White 1 1/4 tsp

  • Juice, Lemon RTS 3 Tbsp 2 tsp


Instructions

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

  2. Combine all ingredients. Toss well. *Chill in refrigerator. Maintain Eggs <40F.

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



    Print Recipe here

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Chicken Salad Stuffed Tomato