Salad, Chicken

Serving Sizes by WeightServing Sizes by VolumeServing Each
ElementaryN/AElementaryN/AElementaryN/A
SecondaryN/ASecondaryN/ASecondaryN/A
Recipe Total Yield
Volume4 gal
Weight25 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary2.500
Secondary2.500
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Chicken, Diced Cooked Thaw under refrigeration20 lb20 lb4 gal
CelerySmall diced1 BUNCH(32 OZ)1.19 lb1 qt, 1 C
MayonnaiseChilled2 qt4 lb2 qt
Lemon Juice, Fresh1 C8 oz1 C
Salt, Kosher2.5 oz2.5 oz4 Tbsp
Black Pepper, Ground0.25 oz0.25 oz2 Tbsp

Method

  1. Place chicken and celery in a large mixing bowl, in batches if needed.
  2. Mix together lemon juice and mayonnaise.
  3. Pour mayonnaise mixture over chicken. Add salt and pepper and mix until thoroughly blended.
  4. Store, covered under refrigeration.
  5. Serving size 1/2 c.