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“Srirancha” Potato Salad with Chicken

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Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

SaladMain DishSnackFor School

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 50

Ingredients

+

Potatoes

  • Potatoes, russet, fresh, baked and chilled, ¾-inch dice 10 pounds
  • Green onions, fresh, sliced ½-inch 10 ounces OR 5 cups
+

Sriracha Ranch

  • Yogurt, low-fat, plain 1 quart 2 cups
  • Mayonnaise, regular 1 quart ½ cup
  • Sriracha hot chili sauce 1 cup 2 tablespoons
  • White vinegar ¼ cup 2 tablespoons
  • Black pepper, ground 1 tablespoon
  • Garlic powder 1 tablespoon
  • Onion powder 1 ½ teaspoon
+

Chicken

  • Chicken breast fillets or tenders, breaded, frozen 13 pounds 4 ounces (depending on product)
+

Salad Veggies & Whole Grain

  • Tomatoes, Roma, fresh, quartered lengthwise 5 pounds 12 ounces
  • Cucumbers, fresh, sliced ¼-inch 4 pounds 12 ounces
  • Romaine lettuce, fresh, clean, large dice, ready to eat 13 pounds
  • Whole grain crackers, 0.5 ounce equivalent grains per package 100 each

Preparation

  1. In a large mixing bowl combine the diced chilled baked potatoes and sliced green onions. Hold cold while preparing the sriracha ranch.
  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.
  4. For 50 portions, add 5 cups of the sriracha ranch dressing. For 100 portions, add 2 quarts 2 cups of the sriracha ranch dressing.
  5. Stir to combine.
  6. Portion the remaining sriracha ranch dressing into 1-ounce portions.
  7. Bake the breaded chicken fillets or tenders as directed. This step ensures that the breading will be crispy.
  8. Chill the baked chicken immediately.
  9. To assemble the salads place 2 cups (3 ounces) romaine lettuce into each serving container.
  10. Using a #8 scoop, portion ½ cup of the potato salad on top of the lettuce.
  11. Slice a 2-ounce equivalent portion of chilled chicken into 1 inch wide slices, and place on the lettuce next to the potato salad.
  12. Add one tomato wedge and 4 slices cucumber to the salad.
  13. Serve each salad with a 1 ounce portion of additional sriracha ranch dressing and 2 packages whole grain crackers.

Serving Size:
1 salad with 2 packages whole grain crackers

1 Serving Size Provides:                                                                                                                                                                                                  2 ounce equivalents meat/meat alternate, 2 ounce equivalents grains, 1 cup dark green vegetable, 1/2 cup starchy vegetable, 1/4 cup red/orange vegetable, 1/4 cup other vegetable

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Nutrition Facts Per Serving

Calories

643

Fat

33g

Sodium

801mg

Cholesterol

47g

Vitamin C

21mg

Carbohydrates

58g

Fiber

8g

Protein

28g

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