Production identity
- Target finished yield
- 6 kg · approximately 40 portions at 150 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (6 kg declared primary input → 6 kg finished target)
- Total formula input
- 5.893 kg before trim, evaporation, absorption or transfer loss
- Time
- 30 min active · 45 min total
- Equipment
- mixing bowls · knife · scale
- U.S. major allergens intentionally present
- Egg
- Additional sensitivity note
- None listed.
- Holding / service
- Refrigerate ≤41°F / 5°C; protect from repeated warm/cold cycling during service.
Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Cooked chicken | 3.6 kg | cooled, diced |
| Mayonnaise | 1.2 kg | |
| Celery | 450 g | small dice |
| Red onion | 250 g | fine dice |
| Dijon mustard | 120 g | |
| Lemon juice | 120 g | |
| Parsley | 80 g | chopped |
| Kosher salt | 55 g | |
| Black pepper | 18 g |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Cooked chicken | 61.09% | 1.8 kg | 3.6 kg | 7.2 kg |
| Mayonnaise | 20.36% | 600 g | 1.2 kg | 2.4 kg |
| Celery | 7.64% | 225 g | 450 g | 900 g |
| Red onion | 4.24% | 125 g | 250 g | 500 g |
| Dijon mustard | 2.04% | 60 g | 120 g | 240 g |
| Lemon juice | 2.04% | 60 g | 120 g | 240 g |
| Parsley | 1.36% | 40 g | 80 g | 160 g |
| Kosher salt | 0.93% | 27.5 g | 55 g | 110 g |
| Black pepper | 0.31% | 9 g | 18 g | 36 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Use fully chilled chicken with a defined dice so dressing coats evenly without creating paste.
Whisk mayonnaise, mustard, lemon, salt and pepper before combining with solids.
Fold dressing into chicken in stages; stop when coated rather than automatically using more dressing to reach weight.
Fold celery, onion and parsley last to preserve crunch and avoid overworking chicken.
Weigh to 6 kg, chill and retaste at service temperature before portioning.
Working numbers
- Finished yield: 6 kg
- Chicken = 60% of formula
- Dressing base = 24% before vegetables
- Portion target: 150 g
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Distinct chicken pieces, creamy coating not soup, crisp celery/onion, bright lemon/mustard, fully seasoned when cold.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Watery salad | Warm chicken or vegetable purge diluted dressing | Chill ingredients fully and manage vegetable moisture. |
| Pasty texture | Chicken overmixed/shredded too aggressively | Fold gently and preserve a defined dice. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.