× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Asian Style Chicken Potato Sandwich

Share this

Print Recipe
Potato Type: WhiteRusset
Cuisine: American
Prep Method: BakedRoasted


Main DishFor School

Prep Time

120 Mins

Cook Time

60 Mins


Serves 50


Asian Style Chicken Potato Sandwich served with Cilantro Ranch Chicken Salad.


  • 11 lbs 4 oz Potatoes, Diced, No Salt Added, Frozen (USDA or Commercial)
  • 3 cups 2 Tbsp Korean BBQ Sauce
  • 10 lbs 10 oz Chicken, Fajita Seasoned Strips, Cooked, Frozen (USDA or Commercial)
  • 3 cups 2 Tbsp Mayonnaise, LoFat, No Cholesterol
  • ¼ cup 1 Tbsp Ranch Dressing, Powder
  • 3 Tbsp Cilantro, Dried
  • ¼ cup Lime Juice, Fresh
  • 1 ½ cups 1Tbsp Milk, 1%
  • 50 each Hamburger Buns (2 oz eq. each)


1. Bake diced potatoes according to package directions. CCP: Heat to 140° F degrees for at least 15 seconds. Remove from the oven and cool in the refrigerator. CCP: Cool to 70° F degrees within 2 hours. Cool to 41° F degrees within 4 hours.
2. Chill Korean BBQ sauce in the refrigerator. CCP: Hold at 41° F degrees or lower.
3. Thaw chicken in the refrigerator the night before. CCP: Hold at 41° F degrees or lower. Remove from the refrigerator and place in a 4″ full perforated steamtable pan lined with a 6″ regular steamtable pan. Chop chicken pieces into smaller pieces using a pastry cutter or scraper.
4. In a large bowl or round storage container, whisk together mayonnaise, ranch seasoning, lime juice, and cilantro. When lime juice is incorporated, whisk milk into the mixture until smooth. CCP: Hold at 41° F degrees or lower.
5. In a large bowl or steamtable pan, add thawed, chicken pieces and cooled diced potatoes. Coat chicken well with cilantro ranch dressing. CCP: Hold at 41° F degrees or lower
6. Build Sandwiches: Place 1 cup (8.25 oz) cilantro ranch potato-chicken salad on the bottom portion of each hamburger bun and drizzle with 1 tablespoon (1/2 oz) of Korean BBQ Sauce. Add the top piece of the bun and serve.

Meat/Meat ALT   2 oz eq. MMA, Grain    2 oz eq. grain, Vegetable   0.5 cup starchy


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving









Vitamin C










Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up