Chicken or Turkey Salad, USDA

Ingredients

Cooked, chicken or turkey, chilled, chopped(6 pounds, 6 ounces)6.375 pounds
Fresh celery, chilled, chopped(1 pound, 5 ounces)1.3125 pounds
Fresh onions, chopped(or 2¼ ounces dehydrated onions)12 ounces
Sweet pickle relish, chilled, undrained15 ounces
Ground black or white pepper2 teaspoons
Dry mustard(1 tablespoon, 1½ teaspoons)1.5 tablespoons
Reduced calorie salad dressing or lowfat mayonnaise(1 pound, 9½ ounces)1.594 pounds

Instructions

  1. Combine chicken or turkey, celery, onions, pickle relish, pepper, and dry mustard. Add salad dressing or mayonnaise. Mix lightly until well blended. Spread 5 lb 7 oz (approximately 3 qt 1⁄2 cup) into each shallow pan (12″ x 20″ x 2 1⁄2″) to a product depth of 2″ or less. For 50 servings, use 2 pans.
  2. Cover. Refrigerate until service. Portion with No. 8 scoop (1⁄2 cup).

Recipe Notes

CCP: Cool to 41° F or lower within 4 hours.

Serve on Salad greens or in sandwiches.