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Dill 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.

Dill Chicken Salad

Ingredients

  • 1 (106-ounce) 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, matchstick
  • 4 cups (16 ounces) | Celery, diced
  • 4 cups (20 ounces) | Dried cranberries
  • 4 cups (16 ounces) | Onion, diced
  • 1 cup | Dried dill
  • 2 teaspoons | Onion powder
  • 2-3 tablespoons | Lemon juice, if desired

Preparation

STEP 1

Combine all ingredients in large bowl (lemon juice optional); cover. Refrigerate immediately.

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

STEP 2

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

STEP 3

Chilled chicken salad can be held in refrigerator up to three days.

CCP: Maintain cold food at 41°F or below

Recipe Tips

Tip #1

Serve as a grab-n-go option in a bento box with crackers or serve as a sandwich in a wrap, croissant or on a whole wheat bun.

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 326 milligrams
  • Carbohydrates 9 grams
  • Dietary Fiber <1 grams
  • Sugars 1 grams
  • Protein 14 grams
  • Vitamin A 207.46 IU
  • Vitamin C 2.20 milligrams
  • Calcium 157 milligrams
  • Iron .57 milligrams

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