Buffalo Ranch Chicken Croissant
A recipe from Georgia Department of Education School Nutrition
The spicy buffalo flavor paired with the cool ranch dressing creates a delightful contrast in this student-favorite take on our classic chicken salad. This chicken salad can also be served as a wrap, on an entree salad or with crackers as shown in the picture.
Ingredients:
- 50 each Croissant, whole grain, 2oz., sliced
- 50 srv Chicken Salad Base
- 2 cup Dressing, ranch
- 1 1/4 cup Sauce, cayenne
- 1/2 cup Parsley, Italian, fresh, leaves, chopped
Steps:
- Transfer the croissants from the freezer to dry storage a day before they are needed to ensure they thaw completely.
- Using a large mixing bowl, gently combine the ranch dressing, cayenne sauce and Italian parsley into the prepared, cold Chicken Salad Base.
- Cold hold the Chicken Salad, covered and labeled, until served.
- Portion 1/2 cup chicken salad into each croissant.
Hold at 41°F or below.
Chicken Salad flavor develops best if made the day prior to be served.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
HACCP Category:
Process #1 (No Cook)
Portions:
50
Portion Size:
1/2 cup chicken salad served on croissant
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 389 | cal |
| Saturated Fat: | 7.4 | g |
| Total Fat: | 23.5 | g |
| Sodium: | 767 | mg |
