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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
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 100 Servings|
|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 %|
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Calories per serving: 23
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