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Curry Chicken Salad

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Yield: 70 servings | Serving Size: 4 ounces (#8 scoop, 4 ounce Spoodle)
Child Nutrition: 2 meat/meat alternate, 1/4 cup vegetable (other) | HACCP Process III.

Curry Chicken Salad

Ingredients

  • 1 (106-ounces) pouch | Land O Lakes® Ultimate White Cheese Sauce
  • 7 pounds 4 ounces (32 cups) | Fully cooked frozen diced chicken, thawed
  • 4 cups (16 ounces) | Carrot, shredded
  • 4 cup (16 ounces) | Celery, diced
  • 4 cups (20 ounces) | Dried cranberries
  • 4 cups (16 ounces) | Onion, diced
  • 1/4 cup | Curry powder
  • (teaspoons) 1-2 | Onion powder
  • 2-3 tablespoons | Lemon juice, optional

Preparation

STEP 1

In a large mixing bowl, combine all ingredients (lemon juice optional). Refrigerate immediately.

STEP 2

Cool to 70˚F within 2 hours and to 41˚F or lower within an additional 4 hours

CCP: Maintain cold food at 41°F or below
Chill ready to eat food from 70°F to 41°F within 4 hours

STEP 3

Portion 4 ounces (#8 scoop) chilled chicken salad into a serving bowl, to go container, or bento box.

Nutritional Information

  • Serving Size4 ounces (#8 scoop, 4 ounce Spoodle)
  • Calories160 calories
  • Fat 7 grams
  • Sat. Fat 3 grams
  • Trans Fat 0 grams
  • Cholesterol 50 milligrams
  • Sodium 329 milligrams
  • Carbohydrates 10 grams
  • Dietary Fiber 1 grams
  • Sugars 1 grams
  • Protein 14 grams
  • Vitamin A 1133 IU
  • Vitamin C 2 milligrams
  • Calcium 160 milligrams
  • Iron .64 milligrams

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