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Recipes

CHICKEN SALAD – SIDE

Allergens:

eggs, mustard, soybeans, sulphites

HACCP rules:

CCP 1: Cooking, CCP 2: Cooling, CCP 3: Cold Holding, Food Preparation & Service Handling

Prep Time:

120

Yield

1

Shelf Life

2

5 ozChicken Salad – PreprecipeCHICKEN SALAD – SIDE

1
Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
2
Portion Chicken Salad into an 8 oz clear container.
3
Chill to 40°F, then place lid on container.
4
Follow labeling procedures.

Description

1

Serving Size

—

Shelf Life

2