Cran-Apple Chicken Salad on Multigrain - NEW - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

1 each (180 g/6.3 oz)

Ingredients

	Metric	Imperial
Diced Chicken, cooked, thawed	1.250 kg	2 lbs 12 oz
Green Onions, chopped	250 g	8 oz
Mayonnaise	660 ml	2 2/3 cups
Sour Cream	250 ml	1 cup
Celery, fresh, finely diced	500 ml	2 cups
Dried Cranberries, sweetened	250 ml	1 cup
Gala Apples, diced into small pieces	500 ml	2 cups
Almonds, sliced, toasted	160 ml	2/3 cup
Parsley, dried	80 ml	1/3 cup
Dill Weed, dried	30 ml	2 Tbsp
Black Pepper, ground	15 ml	1 Tbsp
Margarine, soft	250 ml	1 cup
Multigrain Bread, sliced, (38 g)	50 slices	50 slices
Iceberg Lettuce, chopped	325 g	11 oz

The day before, thaw the diced chicken in a slotted pan under refrigeration at <40'F/4'C.
Mix the mayonnaise, and sour cream together in a bowl. Chop the diced chicken and add to the bowl.
Add the remaining ingredients and stir to combine. CCP: Maintain at <40'F/4'C until ready to assemble sandwich.
Place half of the bread slices down on a clean surface. Spread 1 tsp/5 mls of margarine using a spreader on each slice of bread. Place a #6 scoop of prepared cran-apple chicken salad filling on bread slice and spread. Place one slice of buttered multigrain bread on top of filling, Place in insert pan, cover with wrap and hold at <40'F/4'C until service.
At point of service, cut each sandwich into half on the diagonal. Serve 2 x 1/2's each per serving.

Serve with raw vegetables (cucumbers, carrots, peppers, & grape tomatoes) and ranch dip (sides not included in the nutritional information)