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
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Combine all ingredients. Toss well. *Chill in refrigerator. Maintain Eggs <40F.
CCP -- Maintain <40F/4C
Print Recipe here