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Salad Side Dish Chicken and Potato Salad
Starchy Vegetables Other Vegetables-Meat/Meat Alternate
Ingredients 50 Servings 7 pounds 10 ounces Red potatoes 1 pound 2 ounces onions, julienne 1 pound 15 ounces celery, diced 13 ounces pickles, chopped 2 pounds chicken thigh strips, diced 3 ounces mayonnaise 1.5 ounces 1% milk 1.5 ounces low-fat plain yogurt .5 ounces sour cream 3/4 teaspoon salt 2 tablespoons fresh chives 1 1/2 teaspoons fresh lemon juice 1 teaspoon parsley flakes 1/4 teaspoon garlic powder 1/4 teaspoon dill weed 1/4 teaspoon kosher salt 1/8 teaspoon black pepper 100 Servings 15 pounds 4 ounces Red potatoes 2 cups onions, julienne 1 1/2 cups celery, diced 1 cup pickles chopped 1/2 cup chicken thigh strips, diced 2 tablespoons mayonnaise 2 teaspoons 1% milk 2 teaspoons low-fat plain yogurt 2 teaspoons sour cream 1 1/2 teaspoons salt 1/4 cup fresh chives 1 tablespoons fresh lemon juice 2 teaspoon parsley flakes 1/2 teaspoons garlic powder 1/2 teaspoons dill weed 1/2 teaspoons kosher salt 1/4 teaspoon black pepper Preparation Scrub potatoes and cut into large dice or wedges. Simmer or steam potatoes until tender. Drain and set aside. Combine the potatoes, julienne onions,diced celery, chopped pickles and diced chicken. Combine the mayonnaise, milk, yogurt,sour cream, chives, lemon juice, parsley flakes, garlic powder, dill weed, kosher salt and black pepper and mix well. Add the ranch dressing to the potato salad ingredients and stir until evenly dressed. Chill in the refrigerator to an internal temperature of 40°F or below. Hold chilled until ready for service.
1/2 cup = 1/3 cup starchy vegetable, 1/8 cup other vegetable, 0.5 ounce meat/meat alternate
Nutrition Calories94 Fat2.6g Sodium210mg Cholesterol15 Carbohydrates13g Fiber2g Protein5g Potatoes USA Disclaimer
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