Chicken Salad
Portion Size: 1/3 cup on lettuce leaf
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 Cups lean sliced cooked chicken, diced | May use lean deli meat |
| 1/2 Cups celery | Wash, trim and chop fine |
| 2 Tablespoon chopped onions | Wash, peel and chop |
| 2/3 Cup light mayonnaise | |
| 8 Lettuce Greens leaves | Wash, trim and divide onto plates |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine the chicken with celery and onions. | Internal temperature of meat should reach 165-degree F or use deli meat |
| 2 | Mix into the mayonnaise. Toss all together. | |
| 3 | Serve on a leaf of green. |
Posted in Chicken Lunch Recipes, Lunch Entrée
