TROPICAL CHICKEN SALAD (CANNED CHICKEN)

Ingredients

Ingredient Weight Measure Issue
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS 10-3/8 lbs 1 gal 3/4 qts
SALAD DRESSING,MAYONNAISE TYPE 6-1/8 lbs 3 qts 1/2 cup
RESERVED LIQUID 8-1/3 oz 1 cup
CURRY POWDER 1-7/8 oz 1/2 cup 1/3 tbsp
SALT 1 oz 1 tbsp
CHICKEN,BONED,CANNED,PIECES 23-1/4 lbs 2 gal 1-1/8 qts
APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED 13-1/4 lbs 3 gal <1/16th qts 17 lbs
COCONUT,PREPARED,SWEETENED FLAKES 1-5/8 lbs 2 qts
ALMONDS,SLIVERED 1-1/4 lbs 1 qts 1-1/4 cup
LETTUCE,ICEBERG,FRESH 4 lbs 4-1/3 lbs

Method

1 Drain pineapple. Reserve juice for use in Step 2 and pineapple for use in Step 4.
2 Blend salad dressing, reserved pineapple juice, curry powder and salt together; cover.
3 Combine chicken, apples, pineapple, coconut, and almonds. Mix lightly.
4 Add salad dressing mixture to chicken mixture. Mix lightly but thoroughly; cover. CCP: Refrigerate at 41 F. or lower.
5 Place 1 lettuce leaf on each serving dish; place 1 cup chicken salad mixture on top of lettuce; cover. CCP: Refrigerate at 41 F. or
lower until ready to serve.
Notes
1 In Step 2, 6-1/2 pounds (3 quarts) low fat plain yogurt may be used for salad dressing per 100 servings.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
434 cal 26 g 23 g 27 g 69 mg 786 mg 45 mg

Portion

1 Cup

Yield

100


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