Chicken Salad Sunmarine
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Chicken Salad Sunmarine
  Chicken    Salad  
Last updated 6/12/2012 1:13:58 AM. Recipe ID 42657. Report a problem with this recipe.
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      Title: Chicken salad sunmarine
 Categories: 
      Yield: 100 Servings
 
     60 lb CHICKEN;WHOLE FZ
      4 lb CELERY FRESH
      4 lb LETTUCE FRESH
    100    BUN HAMBGR 13OZ #102
  3 1/3 tb PEPPER BLACK 1 LB CN
  2 1/2 lb RELISH PICKLE SWEET
      2 qt SALAD DRESSING #2 1/2
  1 2/3 tb SALT TABLE 5LB
 
  1.  COMBINE CHICKEN, CELERY, PICKLES, SALT, AND PEPPER; MIX TOGETHER
  LIGHTLY.
  
  2.  ADD SALAD DRESSING TO CHICKEN MIXTURE; MIX WELL. REFRIGERATE UNTIL
  READY TO USE.
  
  3.  SLICE ROLLS IN HALF LENGTHWISE.
  
  4.  SPREAD BOTTOM HALF OF EACH ROLL WITH 2/3 CUP (1-NO. 6 SCOOP)
  FILLING; TOP WITH LETTUCE LEAF AND TOP HALF OF ROLL.
  
  5.  CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL
  READY TO SERVE.
  
  NOTE:  1.  IN STEP 1, 25 LB 6 OZ (14-29 OZ CN) CANNED, DRAINED
  CHICKEN WILL YIELD ABOUT 24 LB COOKED BONELESS CHICKEN.
  
  NOTE:  2.  IN STEP 1, 60 LB CHICKEN, BROILER-FRYER, WHOLE MAY BE
  USED. COOK ACCORDING TO STEPS 1 THROUGH 3, RECIPE NO. L01510. IN STEP
  2, USE 5 LB (2 1/2 QT) SALAD DRESSING.
  
  NOTE:  3.  IN STEP 1, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB
  CHOPPED CELERY.
  
  NOTE:  4.  IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB
  TRIMMED LETTUCE.
  
  NOTE:  5.  IF THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING
  QUANTITY IN HALF.
  
  NOTE:  6.  IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED
  FOR SANDWICH SLICED BREAD.
  
  Recipe Number: N00802
  
  SERVING SIZE: 1 SANDWICH
  
  From the  (actually used today!).




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Recipe ID 42657 (Apr 03, 2005)

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