Child Nutritional Content
- mma: 2.0oz
- grain: 1.0oz
- totalVegetable: 0.125c
- darkGreen: 0.0c
- redOrange: 0.0c
- legumes: 0.0c
- starchy: 0.0c
- other: 0.125c
- additional: 0.0c
- fruit: 0.0c
- milk: 0.0c
Classic chicken salad sandwiched between two halves of Whole Wheat Goldfish® Bread.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|Chicken Salad USDA Recipe E-07, omit bread||3.5 oz.||0 1/2 cups|
1. Prepare Chicken Salad USDA E-05 (omit bread) recipe according to directions. Reserve.
|2. Split Pepperidge Farm® Goldfish® Bread- Whole Wheat sandwich bread.
3. Using a #8 scoop, portion 1/2 cup chicken salad onto one slice of bread.
- For a complete reimbursable meal, try serving with 1-1/2 cups of spinach salad, 1/2 cup canned peaches, and 8 ounces of low-fat milk.
Approximate Meal Pattern Contribution for the total menu solution: 1 grains/bread; 2 oz. meat/meat alternate; 1/2 cup fruit; 3/4 cup vegetable(dark green); 1 cup milk.