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Buffalo Chicken Potato Slam Dunks

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School Foodservice

Prep Time

30 Mins

Cook Time

40 Mins


Serves 50




  • Russet potatoes, 120 count, skin on 18 pounds 13 ounces
  • Vegetable oil ½ cup
  • Chili powder 1 tablespoon
  • Salt 2 teaspoons
  • Black pepper 2 teaspoons
  • Garlic powder 2 teaspoons

Chicken Salad

  • Chicken, cooked, diced, frozen, thawed, USDA Foods 4 pounds 11 ounces
  • Cheddar cheese, reduced fat, shredded 1 pound 9 ounces
  • Onions, green, fresh, sliced ½ inch 5 ounces OR 1 ¼ cups
  • Yogurt, low-fat, plain 2 pounds 13 ounces OR 1 quart 1 cup
  • Buffalo style hot sauce, prepared ½ cup 2 tablespoons
  • Garlic powder 2½ teaspoons
  • Onion powder 2½ teaspoons
  • Black pepper 2½ teaspoons

Veggie Sticks

  • Celery, fresh, cut into ½-inch by 4-inch sticks 3 pounds 10 ounces
  • Carrots, fresh, baby or sticks 3 pounds 15 ounces

Whole Grain

  • Whole grain rich roll 50 each


  1. Preheat oven to 375°F.
  2. Scrub potatoes and cut each potato lengthwise into 6 wedges using a counter-top produce cutter, such as a Sunkist Sectionizer, with a 6-wedge blade. Or utilize frozen pre-seasoned potato wedges and skip step 3 and cook according to manufacture instructions.
  3. Toss the potatoes with oil, chili powder, salt, black pepper and garlic powder.
  4. Place 8 pounds of potatoes on each parchment-lined sheet pan.
  5. Roast in the preheated oven for about 40 minutes, or until they are browned and tender. CCP: Cook to a minimum internal temperature of 135°F.
  6. Chill the potato wedges immediately. CCP: Cool to 70°F within 2 hours, and then to 41°F or below within 4 hours.
  7. In a large mixing bowl combine the thawed diced chicken, cheddar cheese, and sliced green onions.
  8. Mix together the yogurt, buffalo style hot sauce, garlic powder, onion powder, and black pepper.
  9. Pour over the chicken, cheese and green onion mixture, and stir to combine. CCP: Hold cold at 41°F or below.
  10. Cut fresh celery and carrots  into 1/2 inch by 4 inch sticks or use precut celery and baby carrots.

Assemble 4-compartment containers by placing the following into one compartment each:

  • 4-6 chilled potato wedges
  • Using a #12 scoop place 1/3 cup of the chicken salad
  • 3 celery sticks and 3 carrot sticks
  • 1 whole grain roll

This meal provides 2 ounce equivalents meat/meat alternate, 2 ounce equivalents grains, 1/2 cup starchy vegetable, 1/4 cup other vegetable1/4 cup red/orange vegetable.

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Recipe By: Potatoes USA and Chef Garrett Berdan

Nutrition Facts Per Serving









Vitamin C








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