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Ultimate Buffalo Ranch Chicken Salad with Ultimate White Cheese Sauce

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Yield: 70 servings | Serving Size: 1/2 cup [#10 scoop or 4-ounce spoodle]
Child Nutrition: 2 meat/meat alternate, 1/4 cup vegetable (other) | HACCP Process III.

Ultimate Buffalo Ranch Chicken Salad recipe

Ingredients

  • 10 pounds (8 quarts) | Frozen fully cooked diced chicken, thawed
  • 2 pounds (2 quarts) | Diced celery
  • 1 pound 4 ounces (5 cups) | Shredded carrots
  • 6 ounces (1 cup) | Diced red onion

Preparation

STEP 1

Combine Ultimate White Cheese Sauce, hot sauce, Ranch dressing mix and onion powder in large bowl. Add chicken, celery, carrots and onion; stir to coat chicken and vegetables with dressing. Cover; refrigerate immediately.

Created by Angie Ferguson – Waypoint K-12 Segment Specialist, Eastern Pennsylvania
 

CCP: Maintain cold food at 41°F or below
Chill ready to eat food from 70°F to 41°F within 4 hours

Recipe Tips

Tip #1

Great in a bento box or served as a wrap sandwich.

Nutritional Information

  • Serving Size1/2 cup [#10 scoop or 4-ounce spoodle]
  • Calories120 calories
  • Fat 6 grams
  • Sat. Fat 3 grams
  • Trans Fat 0 grams
  • Cholesterol 39 milligrams
  • Sodium 453 milligrams
  • Carbohydrates 3 grams
  • Dietary Fiber 0.5 grams
  • Sugars 0 grams
  • Protein 14 grams
  • Vitamin A 1420 IU
  • Vitamin C 1 milligrams
  • Calcium 134 milligrams
  • Iron 0.06 milligrams

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