8 pounds cooked chicken
12 hard-cooked eggs (p. 271)
3 pounds celery, diced
2 tablespoons onion, minced
2 tablespoons salt
1 teaspoon white pepper
1 quart mayonnaise
4 teaspoons lemon juice
Servings: 50 / Yield: 6 1/4 quarts
1. Cut chicken into 1/2-inch cubes.
2. Peel and dice eggs.
3. Combine all ingredients. Mix lightly. Chill quickly to below 41°F. Serve with No. 8 dipper.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F. Keep leftover product chilled below 41°F.
Chilling the ingredients before combining shortens the time product is in the temperature danger zone (above 41°F).
24-25 lb chicken AP will yield approximately 8 lb cooked meat.
Cubed chicken may be marinated for 2 hours in 2/3 cups French Dressing.
VARIATIONS:
Chicken-Avocado-Orange Salad. Delete eggs. Gently stir into chicken mixture 1 qt diced orange segments, drained, 12 oz broken or slivered toasted almonds, and 6 oz chopped pimiento. Just before serving, add 6 avocados, diced.
Crunchy Chicken Salad. Add 8 oz sliced water chestnuts or toasted slivered almonds or walnuts.
Curried Chicken Salad. Add 1 Tbsp curry powder to mayonnaise.
Fruited Chicken Salad. Just before serving add 2 lb 8 oz seedless grapes or pineapple chunks, drained, and 8 oz sunflower seeds.
Mandarin Chicken Salad. Delete eggs and pepper. Reduce mayonnaise to 2 cups. Add 2 cups sour cream. Substitute 2 Tbsp lime juice for lemon juice. Gently fold in 1 No. 10 can mandarin oranges and 1 No. 10 can pineapple tidbits, well drained.
Turkey Salad. Substitute turkey for chicken.
12 hard-cooked eggs (p. 271)
3 pounds celery, diced
2 tablespoons onion, minced
2 tablespoons salt
1 teaspoon white pepper
1 quart mayonnaise
4 teaspoons lemon juice
Servings: 50 / Yield: 6 1/4 quarts
1. Cut chicken into 1/2-inch cubes.
2. Peel and dice eggs.
3. Combine all ingredients. Mix lightly. Chill quickly to below 41°F. Serve with No. 8 dipper.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F. Keep leftover product chilled below 41°F.
Chilling the ingredients before combining shortens the time product is in the temperature danger zone (above 41°F).
24-25 lb chicken AP will yield approximately 8 lb cooked meat.
Cubed chicken may be marinated for 2 hours in 2/3 cups French Dressing.
VARIATIONS:
Chicken-Avocado-Orange Salad. Delete eggs. Gently stir into chicken mixture 1 qt diced orange segments, drained, 12 oz broken or slivered toasted almonds, and 6 oz chopped pimiento. Just before serving, add 6 avocados, diced.
Crunchy Chicken Salad. Add 8 oz sliced water chestnuts or toasted slivered almonds or walnuts.
Curried Chicken Salad. Add 1 Tbsp curry powder to mayonnaise.
Fruited Chicken Salad. Just before serving add 2 lb 8 oz seedless grapes or pineapple chunks, drained, and 8 oz sunflower seeds.
Mandarin Chicken Salad. Delete eggs and pepper. Reduce mayonnaise to 2 cups. Add 2 cups sour cream. Substitute 2 Tbsp lime juice for lemon juice. Gently fold in 1 No. 10 can mandarin oranges and 1 No. 10 can pineapple tidbits, well drained.
Turkey Salad. Substitute turkey for chicken.
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