Title: Chicken Salad
Categories:
Yield: 100 Servings

9 1/2 ga WATER
60 lb CHICKEN;WHOLE FZ
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
9 BAY LEAVES
1 1/2 qt SALAD DRESSING #2 1/2
3 tb SALT TABLE 5LB
1/3 c SALT TABLE 5LB

1. WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER.
DRAIN WELL. REMOVE EXCESS FAT.

2. PLACE CHICKEN IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT,
AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 1/2 HOURS OR UNTIL
DONE (180 F.).

3. REMOVE CHICKEN. REMOVER MEAT FROM BONES; CUT INTO 1/2 TO 1 INCH PIECES.
COVER; PLACE IN REFRIGERATOR TO CHILL.

4. ADD CELERY, PICKLES AND ONIONS TO CHICKEN; MIX THOROUGHLY.

5. ADD LEMON JUICE, SALAD DRESSING, SALT AND PEPPER; MIX LIGHTLY BUT
THOROUGHLY. COVER; REFRIGERATE UNTIL READY TO SERVE.

6. PLACE 1 LETTUCE LEAF ON SERVING DISH; ADD 1 CUP (2-NO. 8 SCOOP) CHICKEN
SALAD JUST BEFORE SERVING.

NOTE: 1. IN STEP 4: 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 5, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP
JUICE

NOTE: 3. IN STEP 6, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

Recipe Number: L15100

SERVING SIZE: 1 CUP

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.