Recipe#903

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

INGREDIENTS

2 1/4 gal. (12 lb) chicken, cooked, chopped coarsely
6 cups (2 lb) celery, fresh, chopped
2 cups (12 oz) pickles, cucumber, sweet, chopped
1/2 tbsp. pepper, black
1 1/2 tbsp. salt
1 qt. (2 lb) salad dressing
1 qt. (2 lb) butter or margarine, softened
200 slices (12 lb) bread
4 lb. lettuce, fresh, trimmed (optional)

INSTRUCTIONS

Combine chicken, celery, pickles, pepper, and salt; mix together lightly. Add salad dressing to chicken mixture. Blend well. Spread buttered slice of bread with 1/3 cup filling; top with lettuce leaf and second slice of buttered bread.

NOTE: 1. Other variations in sandwich spread may be used.
2. 45 lb broiler-fryer chicken, raw or 12 lb (7-29 oz cn) canned chicken will yield about 12 lb cooked boneless chicken. Drain before using.