Title: Chicken salad (chicken cn
 Categories: 
      Yield: 100 Servings
 
 23 1/2 lb -
     12 lb CELERY FRESH
  1 1/2 lb LEMON FRESH
      4 lb LETTUCE FRESH
  1 1/2 c  ONIONS DRY
      1 tb PEPPER BLACK 1 LB CN
  1 1/2 lb RELISH PICKLE SWEET
  1 1/2 qt SALAD DRESSING #2 1/2
      3 tb SALT TABLE 5LB
 
  1.  DRAIN CANNED CHICKEN; DICE INTO 1-INCH PIECES. COVER; PLACE IN
  REFRIGERATOR TO CHILL.
  
  2.  ADD CELERY, PICKLES AND ONIONS TO CHICKEN; MIX THOROUGLY.
  
  3.  ADD LEMON JUICE, SALAD DRESSING, SALT AND PEPPER; MIX LIGHTLY BUT
  THOROUGLY. COVER; REFRIGERATE UNTIL READY TO SERVE.
  
  4.  PLACE 1 LETTUCE LEAF ON SERVING DISH; ADD 1 CUP (2-NO. 8 SCOOP)
  CHICKEN SALAD JUST BEFORE SERVING.
  
  NOTE:  1.  IN STEP 2:  16 LB 7 OZ FRESH CELERY A.P. WILL YIELD 12 LB
  CHOPPED CELERY. 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS.
  
  NOTE:  2.  IN STEP 3, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1
  CUP JUICE.
  
  NOTE:  3.  IN STEP 4, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB
  TRIMMED LETTUCE.
  
  Recipe Number: L15101
  
  SERVING SIZE: 1 CUP
  
  From the  (actually used today!).