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Sriracha Ranch Potato and Chicken Salad

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Print Recipe
ServingsServes 50

Dish

School Foodservice

Serving

Serves 50

Ingredients

  • 10 pounds Potatoes, russet, fresh, baked and chilled, 3/4-inch dice
  • 5 cups Green onions, fresh, sliced 1/2-inch (10 ounces)
  • 13 pounds 4 ounces (depending on product) Chicken breast fillets or tenders, breaded, frozen (2 ounce equivalents meat/ meat alternate and 1 ounce equivalent grains per portion)
  • 5 pounds 12 ounces Tomatoes, Roma, fresh, quartered lengthwise
  • 4 pounds 12 ounces Cucumbers, fresh, sliced 1/4-inch
  • 13 pounds Romaine lettuce, fresh, clean, large dice, ready to eat
  • 100 each Whole grain crackers, 0.5 ounce equivalent grains per package
+

Sriracha Ranch

  • 1 quart 2 cups Yogurt, low-fat, plain
  • 1 quart 1/2 cup Mayonnaise, regular
  • 1 cup 2 tablespoons Sriracha hot chili sauce
  • 1/4 cup 2 tablespoons White vinegar
  • 1 tablespoon Black pepper, ground
  • 1 tablespoon Garlic powder
  • 1 1/2 teaspoon Onion powder

Preparation

  1. In a large mixing bowl combine the diced chilled baked potatoes and
    sliced green onions. Hold cold while preparing the sriracha ranch.
    CCP: Hold cold at 41°F or below.
  2. Combine the plain yogurt, mayonnaise, sriracha hot chili sauce, white
    vinegar, black pepper, garlic powder, and onion powder, and mix well.
    Best if made 1 day in advance.
  3. Add part of the dressing to the potatoes and green onions:
    For 50 portions, add 5 cups of the sriracha ranch dressing.
    For 100 portions, add 2 quarts 2 cups of the sriracha ranch dressing.
    Stir to combine.
    CCP: Hold cold at 41°F or below.
  4. Portion the remaining sriracha ranch dressing into 1-ounce portions.
    Bake the breaded chicken fillets or tenders as directed. This step ensures
    that the breading will be crispy. Chill the baked chicken immediately.
    CCP: Cool to 70°F within 2 hours, and then to 41°F or below within
    4 hours.
  5. To assemble the salads place 2 cups (3 ounces) romaine lettuce into each
    serving container.
  6. Using a #8 scoop, portion 1/2 cup of the potato salad
    on top of the lettuce.
  7. Slice a 2-ounce equivalent portion of chilled chicken
    into 1 inch wide slices, and place on the lettuce next to the potato salad.
  8. Add one tomato wedge and 4 slices cucumber to the salad.
  9. Serve each
    salad with a 1 ounce portion of additional sriracha ranch dressing and 2
    packages whole grain crackers.
    CCP: Hold cold at 41°F or below.

Variations

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Nutrition Facts Per Serving

Calories

643

Fat

33g

Sodium

801mg

Cholesterol

47mg

Vitamin C

21mg

Carbohydrates

58g

Fiber

8g

Protein

28g

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