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Chicken Salad
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Chicken Salad USDA Recipe for Schools

This classic chicken salad features tender diced chicken, fresh celery and onions, and a low-fat creamy dressing.
NSLP/SBP CREDITING INFORMATION
½ cup (No. 8 scoop) provides ¼ cup vegetable
(¼ cup other vegetable), 2 oz eq meat/meat alternate.
SOURCE
USDA Standardized Recipes Project - 2024
Prep Time20 minutes
Total Time20 minutes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Meats
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer, Fall, Spring, Winter
50 servings
Calories: 166

Ingredients

50 Servings

    Weight

    • 7 lbs Chicken, diced, cooked, frozen, thawed
    • 2 lbs *Onion, white, fresh, small dice
    • 2 lbs *Celery, fresh, small dice
    • 2 lbs Mayonnaise, low-fat
    • - - Parsley, dry
    • - - Juice, lemon
    • - - Garlic powder
    • - - Onion powder
    • - - Dry mustard
    • - - Salt

    Measure

    • - - Chicken, diced, cooked, frozen, thawed
    • 2 qt *Onion, white, fresh, small dice
    • 2 qt *Celery, fresh, small dice
    • 3 cups Mayonnaise, low-fat
    • 1 cup Parsley, dry
    • 6 Tbsp Juice, lemon
    • 2 Tbsp 2 tsp Garlic powder
    • 2 Tbsp 2 tsp Onion powder
    • 2 tsp Dry mustard
    • 2 tsp Salt

    100 Servings

      Weight

      • 14 lbs Chicken, diced, cooked, frozen, thawed
      • 4 lbs *Onion, white, fresh, small dice
      • 4 lbs *Celery, fresh, small dice
      • 4 lbs Mayonnaise, low-fat
      • - - Parsley, dry
      • - - Juice, lemon
      • - - Garlic powder
      • - - Onion powder
      • - - Dry mustard
      • - - Salt

      Measure

      • - - Chicken, diced, cooked, frozen, thawed
      • 1 gal *Onion, white, fresh, small dice
      • 1 gal *Celery, fresh, small dice
      • 1 qt 2 cups Mayonnaise, low-fat
      • 2 cups Parsley, dry
      • ¾ cup Juice, lemon
      • ¼ cup 1 Tbsp 1 tsp Garlic powder
      • ¼ cup 1 Tbsp 1 tsp Onion powder
      • 1 Tbsp 1 tsp Dry mustard
      • 1 Tbsp 1 tsp Salt

      -

      50 Servings

        Weight

        • 7 lbs Chicken, diced, cooked, frozen, thawed
        • 2 lbs *Onion, white, fresh, small dice
        • 2 lbs *Celery, fresh, small dice
        • 2 lbs Mayonnaise, low-fat
        • - - Parsley, dry
        • - - Juice, lemon
        • - - Garlic powder
        • - - Onion powder
        • - - Dry mustard
        • - - Salt

        Measure

        • - - Chicken, diced, cooked, frozen, thawed
        • 2 qt *Onion, white, fresh, small dice
        • 2 qt *Celery, fresh, small dice
        • 3 cups Mayonnaise, low-fat
        • 1 cup Parsley, dry
        • 6 Tbsp Juice, lemon
        • 2 Tbsp 2 tsp Garlic powder
        • 2 Tbsp 2 tsp Onion powder
        • 2 tsp Dry mustard
        • 2 tsp Salt

        100 Servings

          Weight

          • 14 lbs Chicken, diced, cooked, frozen, thawed
          • 4 lbs *Onion, white, fresh, small dice
          • 4 lbs *Celery, fresh, small dice
          • 4 lbs Mayonnaise, low-fat
          • - - Parsley, dry
          • - - Juice, lemon
          • - - Garlic powder
          • - - Onion powder
          • - - Dry mustard
          • - - Salt

          Measure

          • - - Chicken, diced, cooked, frozen, thawed
          • 1 gal *Onion, white, fresh, small dice
          • 1 gal *Celery, fresh, small dice
          • 1 qt 2 cups Mayonnaise, low-fat
          • 2 cups Parsley, dry
          • ¾ cup Juice, lemon
          • ¼ cup 1 Tbsp 1 tsp Garlic powder
          • ¼ cup 1 Tbsp 1 tsp Onion powder
          • 1 Tbsp 1 tsp Dry mustard
          • 1 Tbsp 1 tsp Salt

          Instructions

          • Combine chicken, onion, celery, mayonnaise, parsley, lemon juice, garlic powder, onion powder, dry mustard, and salt in a large bowl. Stir well. Refrigerate.
            Critical Control Point:
            Cool to 41 °F or below within 4 hours.
          • Serve ½ cup portions using a No. 8 scoop.
            Critical Control Point:
            Hold for cold service at 41 °F or below.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Cooking Process #2: Same Day Service.
          The food safety temperatures are based on the FDA Food Code. Some information included may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.

          Nutrition

          Serving: 0½ cup (No. 8 scoop) | Calories: 166 | Total Carbohydrate: 5g | Protein: 19g | Total Fat: 7g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 180mg | Dietary Fiber: 1g | Total Sugars: 2g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg | Added Sugars included: 10000g