TROPICAL CHICKEN SALAD (COOKED DICED)

Ingredients

Ingredient Weight Measure Issue
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS 9-7/8 lbs 1 gal 1/2 qts
SALAD DRESSING,MAYONNAISE TYPE 5-7/8 lbs 3 qts
RESERVED LIQUID 8-1/3 oz 1 cup
CURRY POWDER 1-3/4 oz 1/2 cup
CHICKEN,COOKED,DICED 18 lbs
APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED 12-3/8 lbs 2 gal 3-1/4 qts 15-7/8 lbs
COCONUT,PREPARED,SWEETENED FLAKES 1-1/2 lbs 1 qts 3-1/2 cup
ALMONDS,SLIVERED 1-1/4 lbs 1 qts 1 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 3.
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 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 pound (3 quarts) low fat plain yogurt may be used for salad dressing per 100 servings.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
419 cal 24 g 26 g 25 g 82 mg 254 mg 43 mg

Portion

1 Cup

Yield

100


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