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Name: Chicken Salad Sunmarine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 1 2/3 tb Salt; 3 1/3 tb PEPPER BLACK 1 LB CN; 4 lb CELERY FRESH; 100 BUN HAMBGR 13OZ #102; 60 lb CHICKEN;WHOLE FZ; 2 1/2 lb RELISH PICKLE SWEET; 2 qt SALAD DRESSING #2 1/2; 4 lb LETTUCE FRESH

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INGREDIENTS

1 2/3 tb Salt
3 1/3 tb PEPPER BLACK 1 LB CN
4 lb CELERY FRESH
100 BUN HAMBGR 13OZ #102
60 lb CHICKEN;WHOLE FZ
2 1/2 lb RELISH PICKLE SWEET
2 qt SALAD DRESSING #2 1/2
4 lb LETTUCE FRESH

Servings

INSTRUCTIONS

1. COMBINE CHICKEN, CELERY, PICKLES, SALT, AND PEPPER; MIX TOGETHER LIGHTLY. 2. ADD SALAD DRESSING TO CHICKEN MIXTURE; MIX WELL. REFRIGERATE UNTIL READY TO USE. 3. SLICE ROLLS IN HALF LENGTHWISE. 4. SPREAD BOTTOM HALF OF EACH ROLL WITH 2/3 CUP (1-NO. 6 SCOOP) FILLING; TOP WITH LETTUCE LEAF AND TOP HALF OF ROLL. 5. 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: N00802 SERVING SIZE: 1 SANDWICH From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Chicken Salad Sunmarine

1 2/3 tb Salt
3 1/3 tb PEPPER BLACK 1 LB CN
4 lb CELERY FRESH
100 BUN HAMBGR 13OZ #102
60 lb CHICKEN;WHOLE FZ
2 1/2 lb RELISH PICKLE SWEET
2 qt SALAD DRESSING #2 1/2
4 lb LETTUCE FRESH

1.  COMBINE CHICKEN, CELERY, PICKLES, SALT, AND PEPPER; MIX TOGETHER  LIGHTLY.    2.  ADD SALAD DRESSING TO CHICKEN MIXTURE; MIX WELL. REFRIGERATE UNTIL  READY  TO USE.    3.  SLICE ROLLS IN HALF LENGTHWISE.    4.  SPREAD BOTTOM HALF OF EACH ROLL WITH 2/3 CUP (1-NO. 6 SCOOP) FILLING;  TOP WITH LETTUCE LEAF AND TOP HALF OF ROLL.    5.  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: N00802    SERVING SIZE: 1 SANDWICH    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 (320g)
Recipe Makes: 100 Servings

Calories: 22
Calories from Fat: 1 (5%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 110.4mg		4 %
Potassium 91.7mg		2 %
Total Carbohydrate 5.3g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 4.5g
Protein 0.5g		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: 22

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