“Srirancha” Potato Salad with Chicken

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