Recipe#743

Servings: YIELD: 100 Portions
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

18 lb. 2 oz. (10-29 oz cn) chicken, canned
9 1/2 gal. water
2/3 cup (7 oz) salt
9 bay leaves
2 1/4 gal (12 lb) celery, fresh, chopped
1 1/8 qt. (1 lb 8 oz) peppers, sweet, fresh, chopped
1 1/2 cups (8 oz) onions, dry, chopped
1 cup juice, lemon
6 1/2 cups (3 lb 4 oz) salt
6 tbsp (4 oz) salt
1 tbsp pepper, black
4 lb lettuce, fresh, trimmed

INSTRUCTIONS

Cut chicken into 1/2 to 1-inch pieces Cover; place in refrigerator to chill. Add celery, peppers and onions to chicken; mix thoroughly. Add lemon juice, Salad Dressing, 6 tbsp salt, and pepper; mix lightly but thoroughly. Cover; refrigerate until ready to serve. Place 1 chilled lettuce leaf on serving dish; add 1 cup of chicken salad just before serving.

NOTE: 1. 16 lb 7 oz fresh celery AP. will yield 12 lb chopped celery.
2. 1 lb 13 oz fresh sweet peppers A.P will yield 1 lb 8 oz chopped peppers.
3. 9 oz dry onions A.P. will yield 8 oz chopped onions.
4. 1 lb 8 oz lemons A.P (6 lemons) will yield 1 cup juice.
5. 4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed-lettuce.