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Name: Chicken Salad (Chicken Cn
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 1 1/2 lb LEMON FRESH; 1 tb PEPPER BLACK 1 LB CN; 4 lb LETTUCE FRESH; 1 1/2 qt SALAD DRESSING #2 1/2; 1 1/2 lb RELISH PICKLE SWEET; 1 1/2 c Onions; 3 tb Salt; 12 lb CELERY FRESH

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INGREDIENTS

1 1/2 lb LEMON FRESH
1 tb PEPPER BLACK 1 LB CN
4 lb LETTUCE FRESH
1 1/2 qt SALAD DRESSING #2 1/2
1 1/2 lb RELISH PICKLE SWEET
1 1/2 c Onions
3 tb Salt
23 1/2 lb -
12 lb CELERY FRESH

Servings

INSTRUCTIONS

1. DRAIN CANNED CHICKEN; DICE INTO 1-INCH PIECES. COVER; PLACE IN REFRIGERATOR TO CHILL. 2. ADD CELERY, PICKLES AND ONIONS TO CHICKEN; MIX THOROUGLY. 3. ADD LEMON JUICE, SALAD DRESSING, SALT AND PEPPER; MIX LIGHTLY BUT THOROUGLY. COVER; REFRIGERATE UNTIL READY TO SERVE. 4. PLACE 1 LETTUCE LEAF ON SERVING DISH; ADD 1 CUP (2-NO. 8 SCOOP) CHICKEN SALAD JUST BEFORE SERVING. NOTE: 1. IN STEP 2: 16 LB 7 OZ FRESH CELERY A.P. WILL YIELD 12 LB CHOPPED CELERY. 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS. NOTE: 2. IN STEP 3, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP JUICE. NOTE: 3. IN STEP 4, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. Recipe Number: L15101 SERVING SIZE: 1 CUP From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Chicken Salad (Chicken Cn

1 1/2 lb LEMON FRESH
1 tb PEPPER BLACK 1 LB CN
4 lb LETTUCE FRESH
1 1/2 qt SALAD DRESSING #2 1/2
1 1/2 lb RELISH PICKLE SWEET
1 1/2 c Onions
3 tb Salt
23 1/2 lb -
12 lb CELERY FRESH

1.  DRAIN CANNED CHICKEN; DICE INTO 1-INCH PIECES. COVER; PLACE IN  REFRIGERATOR TO CHILL.    2.  ADD CELERY, PICKLES AND ONIONS TO CHICKEN; MIX THOROUGLY.    3.  ADD LEMON JUICE, SALAD DRESSING, SALT AND PEPPER; MIX LIGHTLY BUT  THOROUGLY. COVER; REFRIGERATE UNTIL READY TO SERVE.    4.  PLACE 1 LETTUCE LEAF ON SERVING DISH; ADD 1 CUP (2-NO. 8 SCOOP) CHICKEN  SALAD JUST BEFORE SERVING.    NOTE:  1.  IN STEP 2:  16 LB 7 OZ FRESH CELERY A.P. WILL YIELD 12 LB  CHOPPED  CELERY. 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS.    NOTE:  2.  IN STEP 3, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP  JUICE.    NOTE:  3.  IN STEP 4, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED  LETTUCE.    Recipe Number: L15101    SERVING SIZE: 1 CUP    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (195g)
Recipe Makes: 100 Servings

Calories: 23
Calories from Fat: 2 (9%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 104.1mg		4 %
Potassium 188.3mg		5 %
Total Carbohydrate 5.1g		1 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 3.7g
Protein 0.7g		1 %
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.

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Calories per serving: 23

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