Chicken Salad Sandwich (Canned Chicken)

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
CHICKEN,BONED,CANNED,PIECES 23-1/4 lbs 2 gal 1-1/8 qts
CELERY,FRESH,CHOPPED 14-1/2 lbs 3 gal 1-3/4 qts 19-7/8 lbs
SALAD DRESSING,MAYONNAISE TYPE 3-1/2 lbs 1 qts 3 cup
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
JUICE,LEMON 8-5/8 oz 1 cup
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
BREAD,WHITE 11 lbs 200 sl
LETTUCE,LEAF,FRESH,CHOPPED 4 lbs 2 gal 1/8 qts 6-1/4 lbs

Method

1 Drain chicken. Cut chicken into 1 inch pieces.
2 Combine chicken, celery, salad dressing, onions, lemon juice and pepper. Mix lightly but thoroughly.
3 Spread 1 slice bread with 3/4 cup filling; top with lettuce and second slice of bread.
4 Cut each sandwich in half. CCP: Cover and refrigerate sandwiches at 41 F. or lower.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
385 cal 31 g 26 g 17 g 65 mg 901 mg 107 mg

Portion

1 Sandwich

Yield

100