Chicken Salad (Chicken Canned) Recipe
Servings: 12
Ingredients
- 12 lb CELERY FRESH
- 1 1/2 lb LEMON FRESH
- 4 lb LETTUCE FRESH
- 1 1/2 c. ONIONS DRY
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 1 1/2 lb RELISH PICKLE SWEET
- 1 1/2 quart SALAD DRESSING #2 1/2
- 3 Tbsp. SALT TABLE 5LB
Directions
- 1. DRAIN CANNED CHICKEN; DICE INTO 1-INCH Pcs. COVER; PLACE IN REFRIGERATOR TO CHILL.
- 2. Add in CELERY, PICKLES AND ONIONS TO CHICKEN; MIX THOROUGLY.
- 3. Add in LEMON JUICE, SALAD DRESSING, SALT AND PEPPER; MIX LIGHTLY BUT THOROUGLY. COVER; Chill Till READY TO SERVE.
- 4. PLACE 1 LETTUCE LEAF ON SERVING DISH; Add in 1 C. (2-NO. 8 SCOOP)
- CHICKEN SALAD JUST BEFORE SERVING.
- NOTE:
- 1. IN STEP 2: 16 LB 7 Ounce FRESH CELERY A.P. WILL YIELD 12 LB Minced CELERY. 9 Ounce DRY ONIONS A.P. WILL YIELD 8 Ounce Minced ONIONS.
- NOTE:
- 2. IN STEP 3, 1 LB 8 Ounce LEMONS A.P. (6 LEMONS) WILL YIELD 1 C. JUICE.
- NOTE:
- 3. IN STEP 4, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
- SERVING SIZE: 1 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 756g | |
| Recipe makes 12 servings | |
| Calories 610 | |
| Calories from Fat 295 | 48% |
| Total Fat 33.41g | 42% |
| Saturated Fat 3.14g | 13% |
| Trans Fat 0.21g | |
| Cholesterol 0mg | 0% |
| Sodium 3775mg | 157% |
| Potassium 1577mg | 45% |
| Total Carbs 78.51g | 21% |
| Dietary Fiber 10.3g | 34% |
| Sugars 47.66g | 32% |
| Protein 6.04g | 10% |
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Comments
July 24, 2012there is no mention of how much chicken could you please let me know
