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

   
   
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