6 pounds cooked chicken
4 pounds celery, diced
3 ounces onion, chopped
1 pound almonds, browned and chopped coarsely
1/2 cup lemon juice
3 tablespoons lemon peel, grated
1 teaspoon white pepper
1 tablespoon salt
1 1/2 quarts mayonnaise
3 pounds cheddar cheese, shredded
12 ounces potato chips, crushed
Servings: 56
1. Dice chicken.
2. Combine celery, onion, almonds, lemon juice, lemon peel, pepper, salt, and mayonnaise and add to chicken. Mix lightly. Scale mixture into two 12x20x2-inch counter pans, 7 lb per pan. If using individual casseroles, portion with No. 8 dipper.
3. Sprinkle cheese over top of salad mixture.
4. Distribute potato chips uniformly over cheese. Bake at 350°F for 25-30 minutes, or until bubbly. Cut 4x7 or serve with No. 8 dipper.
Yield: 2 pans 12x20x2 inches
18-20 lb chicken (AP) will yield approximately 6 lb cooked meat.
Swiss cheese may be substituted for cheddar cheese.
2 lb of the cheese may be added to the chicken mixture and 1 lb sprinkled on top.
Salad should be served as soon as possible after preparation.
VARIATION:
Hot Turkey Salad. Substitute turkey for chicken. A 16- to 18-lb turkey (AP) will yield approximately 6 lb cooked meat.
4 pounds celery, diced
3 ounces onion, chopped
1 pound almonds, browned and chopped coarsely
1/2 cup lemon juice
3 tablespoons lemon peel, grated
1 teaspoon white pepper
1 tablespoon salt
1 1/2 quarts mayonnaise
3 pounds cheddar cheese, shredded
12 ounces potato chips, crushed
Servings: 56
1. Dice chicken.
2. Combine celery, onion, almonds, lemon juice, lemon peel, pepper, salt, and mayonnaise and add to chicken. Mix lightly. Scale mixture into two 12x20x2-inch counter pans, 7 lb per pan. If using individual casseroles, portion with No. 8 dipper.
3. Sprinkle cheese over top of salad mixture.
4. Distribute potato chips uniformly over cheese. Bake at 350°F for 25-30 minutes, or until bubbly. Cut 4x7 or serve with No. 8 dipper.
Yield: 2 pans 12x20x2 inches
18-20 lb chicken (AP) will yield approximately 6 lb cooked meat.
Swiss cheese may be substituted for cheddar cheese.
2 lb of the cheese may be added to the chicken mixture and 1 lb sprinkled on top.
Salad should be served as soon as possible after preparation.
VARIATION:
Hot Turkey Salad. Substitute turkey for chicken. A 16- to 18-lb turkey (AP) will yield approximately 6 lb cooked meat.
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