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Suggest a better description1. COMBINE CHICKEN, CELERY, PICKLE, SALT, AND PEPPER; MIX TOGETHER LIGHTLY. 2. ADD SALAD DRESSING TO CHICKEN MIXTURE; MIX WELL. REFRIGERATE UNTIL READY TO USE. 3. SPREAD 1 SLICE BREAD WITH 2/3 CUP ( 1-NO. 6 SCOOP). FILLING; TOP WITH LETTUCE LEAF AND SECOND SLICE OF BREAD. 4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 25 LB 6 OZ (14-29 OZ CN) CANNED, DRAINED CHICKEN WILL YIELD ABOUT 24 LB COOKED BONELESS CHICKEN. NOTE: 2. IN STEP 1, 60 LB CHICKEN, BROILER-FRYER, WHOLE MAY BE USED. COOK ACCORDING TO STEPS 1 THROUGH 3, RECIPE NO. L01510. IN STEP 2, USE 5 LB (2 1/2 QT) SALAD DRESSING. NOTE: 3. IN STEP 1, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CHOPPED CELERY. NOTE: 4. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 5. IF THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF. NOTE: 6. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N00800 SERVING SIZE: 1 SANDWICH From the
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 100 | ||
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Calories: 656 | ||
Calories from Fat: 389 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.3g | 58 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 215.7mg | 66 % | |
Sodium 492.7mg | 17 % | |
Potassium 639.6mg | 17 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 10.6g | ||
Protein 52.4g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 656
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