This recipe is written and intended for school foodservice professionals. This meal is great of a la cart menus, afterschool meal programs, dinner programs, and more. However, it also makes a great meal at home for on the go lunch's or picnics.
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
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 rich roll 50 each
Prep Time: 30min | Cook Time: 40min
Preheat oven to 375°F.
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.
Toss the potatoes with oil, chili powder, salt, black pepper and garlic powder.
Place 8 pounds of potatoes on each parchment-lined sheet pan.
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.
Chill the potato wedges immediately. CCP: Cool to 70°F within 2 hours, and then to 41°F or below within 4 hours.
In a large mixing bowl combine the thawed diced chicken, cheddar cheese, and sliced green onions.
Mix together the yogurt, buffalo style hot sauce, garlic powder, onion powder, and black pepper.
Pour over the chicken, cheese and green onion mixture, and stir to combine. CCP: Hold cold at 41°F or below.
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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