Servings: 100 Portions
Portions: 1 Cup Each
18 lb. 2 ounce (10-29 oz can) chicken, canned
9 1/2 gallon water
2/3 cup (7 oz) salt
9 bay leaves
2-1/4 gallon (12 lb) celery, fresh, chopped
1-1/8 quart (1 lb 8 oz) peppers, sweet, fresh, chopped
1-1/2 cups (8 oz) onions, dry, chopped
1 cup juice, lemon
6-1/2 cups (3 lb 4 oz) salt
6 tablespoon (4 oz) salt
1 tablespoon pepper, black
4 lb lettuce, fresh, trimmed
Cut chicken into 1/2 to 1-inch pieces Cover; place in refrigerator to chill. Add celery, peppers and onions to chicken; mix thoroughly. Add lemon juice, Salad Dressing, 6 tbsp salt, and pepper; mix lightly but thoroughly. Cover; refrigerate until ready to serve.
Place 1 chilled lettuce leaf on serving dish; add 1 cup of chicken salad just before serving.
NOTE:
16 lb 7 oz fresh celery AP. will yield 12 lb chopped celery.
1 lb 13 oz fresh sweet peppers A.P will yield 1 lb 8 oz chopped peppers.
9 oz dry onions A.P. will yield 8 oz chopped onions.
1 lb 8 oz lemons A.P (6 lemons) will yield 1 cup juice.
4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed-lettuce.