|
|
|
Nutty Chicken Salad
Serving Size: 1 cup
|
| |
50 SERVINGS |
100 SERVINGS |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| Frozen pineapple or pineapple-orange juice concentrate, thawed |
8 oz. |
1 cup |
16 oz. |
2 cups |
| Plain nonfat yogurt |
- |
1 qt. |
- |
2 qt. |
| Reduced-fat mayonnaise |
- |
2 cups |
- |
1 qt. |
| Salt |
- |
1 Tbsp. |
- |
2 Tbsp. |
| White pepper |
- |
1/2 tsp |
- |
1 tsp. |
| Ground ginger, if desired |
- |
1 tsp |
- |
2 tsp |
| Frozen, diced, cooked fowl meat, thawed* |
7 lb. |
- |
14 lb. |
- |
| Red Delicious apples, chopped |
4 lb. |
1 gal. |
8 lb. |
2 gal. |
| Celery, diced |
3 lb. |
3 qt. |
6 lb. |
6 qt. |
| Peanut granules |
8 oz. |
2 cups |
1 lb. |
4 cups |
DIRECTIONS
- Blend juice concentrate, yogurt, mayonnaise, salt, white pepper, and ginger, if desired. Cover and refrigerate until needed.
- In a large bowl, combine chicken, apples, celery, and peanuts. 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-239, Protein-22g, Carbohydrate-12g, Total Fat-11g, Saturated Fat-3g, Cholesterol-53g, Vitamin A-131 IU, Vitamin C-7mg, Iron-1.3mg, Calcium-63mg, Sodium-311mg, Dietary Fiber-1g.
|
|
