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Chicken Potato Salad Sammy

This sandwich is a versatile and easy meal that can be enjoyed all year round. The combination of the chicken, potato, and spinach creates a unique flavor profile that will tantalize your taste buds. The whole wheat bread adds a hearty and nutritious touch to the sandwich. Preparing this sandwich is easy and it can be enjoyed as a meal on its own or as part of a larger lunch.
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Print Recipe
Total Time50 Mins
Prep Time30 Mins
Cook Time20 Mins
ServingsServes 24

Dish

School Foodservice

Prep Time

30 Mins

Cook Time

20 Mins

Serving

Serves 24

Description

This sandwich is a versatile and easy meal that can be enjoyed all year round. The combination of the chicken, potato, and spinach creates a unique flavor profile that will tantalize your taste buds. The whole wheat bread adds a hearty and nutritious touch to the sandwich. Preparing this sandwich is easy and it can be enjoyed as a meal on its own or as part of a larger lunch.

Ingredients

  • 12 cups (1680 g) Frozen, red diced potatoes
  • 3 cups (709 ml) Greek Yogurt, non-fat
  • 1 ½ cups (354 ml) Mayonnaise, non-fat
  • 4 tbsp (19 g) Garlic powder
  • 4 tbsp (28 g) Onion powder
  • 1 cup (9 g) Dill, fresh, chopped
  • 48 oz (1360 g) Chicken, grilled, diced
  • 24 oz (680 g) Whole wheat grain buns or whole wheat sandwich slices
  • 6 oz (168 g) Spinach

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat the oven to 350°F (176°C).
  3. Place grilled diced chicken on a large hotel pan and place it in the preheated oven to reheat until the internal temperature reaches 165°F (73°C). Remove the chicken from the oven and cool completely.
  4. In a large, perforated pan, add frozen red potatoes and place in the steamer, and steam for 8 – 10 minutes or until internal temp reaches 145°F (62°C). Remove the potatoes from the steamer and let them cool completely.
  5. To make chicken potato salad, in a large hotel pan or large bowl, add cooled diced red potatoes, cooled diced grilled chicken, yogurt,mayonnaise, garlic powder, onion powder, and chopped dill and mix until fully combined.
  6. In a full sheet tray, lay whole-grain buns or whole-wheat sandwich slices in preheated oven and toast for 3-5 minutes or until lightly toasted.
  7. To assemble, lay buns or slices, then place spinach on the bottom then spread chicken and potato salad over, and cover with the top part of the bun or sliced bread.

Variations

Meal contributions:

  • ½ cup Starchy vegetables
  • ¼ cup Dark green vegetables
  • 2 oz M/MA
  • 1 oz Whole Grains

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Nutrition Facts Per Serving

Calories

310

Fat

6g

Sodium

250mg

Cholesterol

40mg

Vitamin C

100mg

Carbohydrates

43g

Fiber

5g

Protein

23g

Potassium

424mg

Sugar

4g

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