Chicken Salad Sandwich

Directions

1. 1. COMBINE CHICKEN, CELERY, PICKLE, SALT, AND PEPPER; MIX TOGETHER LIGHTLY.
2. 2. Add in SALAD DRESSING TO CHICKEN Mix; MIX WELL. Chill Till READY TO USE.
3. 3. SPREAD 1 SLICE BREAD WITH 2/3 C. ( 1-NO. 6 SCOOP). FILLING; TOP WITH LETTUCE LEAF AND SECOND SLICE OF BREAD.
4. 4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY Or possibly Chill Till READY TO SERVE.
5. NOTE: 1. IN STEP 1, 25 LB 6 Ounce (14-29 Ounce CN) CANNED, Liquid removed CHICKEN WILL YIELD ABOUT 24 LB COOKED BONELESS CHICKEN.
6. NOTE: 2. IN STEP 1, 60 LB CHICKEN, BROILER-FRYER, WHOLE MAY BE USED. COOK ACCORDING TO STEPS 1 THROUGH 3, RECIPE NO. L01510. IN STEP 2, USE 5 LB (21/2 Quart) SALAD DRESSING.
7. NOTE: 3. IN STEP 1, 5 LB 8 Ounce FRESH CELERY A.P. WILL YIELD 4 LB Minced CELERY.
8. NOTE: 4. IN STEP 3, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
9. NOTE:
10. 5. IF THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.
11. NOTE:
12. 6. IN STEP 3, 13 LB 8 Ounce ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
13. SERVING SIZE: 1 SANDWICH