Chicken Salad USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This classic chicken salad features tender diced chicken, fresh celery and onions, and a low-fat creamy dressing.
NSLP/SBP CREDITING INFORMATION
½ cup (No. 8 scoop) provides ¼ cup vegetable
(¼ cup other vegetable), 2 oz eq meat/meat alternate.
SOURCE
USDA Standardized Recipes Project - 2024
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Prep Time 20 minutes
Total Time 20 minutes

Instructions
 

  • Combine chicken, onion, celery, mayonnaise, parsley, lemon juice, garlic powder, onion powder, dry mustard, and salt in a large bowl. Stir well. Refrigerate.
    Critical Control Point:
    Cool to 41 °F or below within 4 hours.
  • Serve ½ cup portions using a No. 8 scoop.
    Critical Control Point:
    Hold for cold service at 41 °F or below.

Nutrition INFORMATION

Chicken Salad USDA Recipe for Schools
Amount Per Serving
 
0 ½ cup (No. 8 scoop)
Calories
166
Total Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
60
mg
20
%
Sodium
 
180
mg
8
%
Total Carbohydrate
 
5
g
2
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
2
g
2
%
Added Sugars included
 
10000
g
Protein
 
19
g
38
%
Vitamin A
 
121
IU
2
%
Vitamin C
 
2
mg
2
%
Calcium
 
26
mg
3
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
50 Servings:
Celery, fresh: 2 lbs 6 oz
Onion, white, mature, fresh: 2 lbs 4 oz
100 Servings:
Celery, fresh: 4 lbs 12 oz
Onion, white, mature, fresh: 4 lbs 8 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
The food safety temperatures are based on the FDA Food Code. Some information included may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
Yield / Volume
50 Servings:
About 12 lbs (2 gal) chicken salad
100 Servings:
About 24 lbs (4 gal) chicken salad