Sriracha Ranch Potato and Chicken Salad

Salad Main Dish Snack For School

Sriracha Ranch Potato and Chicken Salad

  • Ready Time: 60min
    No Reviews
  • Prep Time: 30min
    Cook Time: 30min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 50
    Prep Method: Baked
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Description

Recipe by: Potatoes USA and Chef Garrett Berdan

This recipe is written and intended for school foodservice professionals. However, it also makes a tasty meal at home.

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
Prep Time: 30min | Cook Time: 30min

  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

Nutrition

Calories643
Fat33g
Sodium801mg
Cholesterol47
Vitamin C21%
Carbohydrates58g
Fiber8g
Protein28g

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