Chicken Salad USDA Recipe for Family Child Care Homes
This classic chicken salad features tender diced chicken, fresh celery and onions, and a low-fat creamy dressing.CACFP CREDITING INFORMATION½ cup (No. 8 scoop) provides ¼ cup vegetable(¼ cup other vegetable), 2 oz eq meat/meat alternate.SOURCEUSDA Standardized Recipes Project - 2024
25 servings
Calories: 171
Ingredients
6 Servings
- 12 oz Chicken, diced, cooked, frozen, thawed
- 1 ¼ cup or 4 oz Onion, white, fresh, small dice
- 1 cup or 4 oz Celery, fresh, small dice
- ½ cup Mayonnaise, low-fat
- 1 Tbsp Parsley, dry
- 2 tsp Juice, lemon
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ¼ tsp Mustard, dry
- ¼ tsp Salt
-
6 Servings
- 12 oz Chicken, diced, cooked, frozen, thawed
- 1 ¼ cup or 4 oz Onion, white, fresh, small dice
- 1 cup or 4 oz Celery, fresh, small dice
- ½ cup Mayonnaise, low-fat
- 1 Tbsp Parsley, dry
- 2 tsp Juice, lemon
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ¼ tsp Mustard, dry
- ¼ tsp Salt
Instructions
- In a medium mixing bowl, combine the diced chicken, onion, celery, mayonnaise, dry parsley, lemon juice, garlic powder, onion powder, dry mustard, and salt. Stir until well combined.Critical Control Point:Cool to 40 °F or below within 4 hours.
- Serve ½ cup portions using a No. 8 scoop.Critical Control Point:Hold for cold service at 40 °F or below.
Notes
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.
Nutrition
Serving: 0½ cup (No. 8 scoop) | Calories: 171 | Total Carbohydrate: 9g | Protein: 17g | Total Fat: 8g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 183mg | Dietary Fiber: 1g | Total Sugars: 3g | Vitamin A: 112IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg | Added Sugars included: 10000g