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Chicken Broccoli Salad
Serving Size: 1 cup
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50 SERVINGS |
100 SERVINGS |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| Plain nonfat yogurt |
2 lb. 8 oz. |
5 cups |
5 lb. |
2 1/2 qt. |
| Reduced-fat mayonnaise |
8 oz. |
1 cup |
16 oz. |
2 cups |
| Granulated sugar |
- |
1/2 cup |
- |
1 cup |
| Red wine vinegar |
4 oz. |
1/2 cup |
8 oz. |
1 cup |
| Salt |
- |
1 Tbsp. |
- |
2 Tbsp. |
| White pepper |
- |
1/2 tsp. |
- |
1 tsp. |
| Celery seed |
- |
1 1/2 tsp. |
- |
1 Tbsp. |
| Frozen, diced, cooked fowl meat, thawed* |
7 lb. |
- |
14 lb. |
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| Fresh broccoli, cut in small flowerettes |
3 lb. 10 oz. |
1 1/2 gal. |
7 lb. 4 oz. |
3 gal. |
| Seedless grapes |
3 lb. 12 oz. |
2 qt. |
7 lb. 8 oz. |
1 gal. |
| Red onion, finely chopped |
8 oz. |
2 cups |
1 lb. |
1 qt. |
| Sunflower seeds, roasted |
4 oz. |
1 cup |
8 oz. |
2 cups |
DIRECTIONS
- Blend yogurt, mayonnaise, sugar, vinegar, salt, white pepper, and celery seed. Cover and refrigerate until needed.
- In large bowl, combine chicken, broccoli, grapes, onion, and sunflower seeds. Blend in dressing. Cover and refrigerate salad until serving.
*Frozen, cooked, diced IQF chicken available through the USDA commodity program or your distributor.
Contribution to School Lunch Program: Each serving provides 2 oz. meat, 1/2 cup fruit/vegetable.
Nutritional Analysis (per serving): Calories-228, Protein-22g, Carbohydrate-13g, Total Fat-10g, Saturated Fat-2g, Cholesterol-53g, Vitamin A-608 IU, Vitamin C-35mg, Iron-2mg, Calcium-77mg, Sodium-259mg, Dietary Fiber-2g.
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