The Culinary Professional 2023

Chicken Salad

Category:
Salads, bound

Equipment:
Bowl, spoon

No. Servings:
8

Serving Size:
1/2 c. (120 mL)

View measurement units by

Yield:
1 qt. (960 mL)

1 lb.

* cooked chicken meat, diced

8 oz.

celery, medium dice

8 fl. oz.

* mayonnaise

to taste

salt

to taste

white pepper

Mix all ingredients well.

**Cool below 70°F (21°C) in two hours or less, and below 41°F (5°C) in less than a total of six hours.

Nutrition Information

Calories

305

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

388

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note