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Buffalo Chicken Salad

Buffalo Chicken Salad. By: Danielle Roller & Kirstin Hayes-Hand. Chicken breast (boneless & skinless) Buffalo Sauce Apple Celery Corn Cherry Tomatoes Romaine Salad blend Homemade low fat ranch dressing Whole wheat dinner roll. Final Product. $1.21.

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Buffalo Chicken Salad

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  1. Buffalo Chicken Salad By: Danielle Roller & Kirstin Hayes-Hand

  2. Chicken breast (boneless & skinless) • Buffalo Sauce • Apple • Celery • Corn • Cherry Tomatoes • Romaine Salad blend • Homemade low fat ranch dressing • Whole wheat dinner roll Final Product $1.21

  3. Nutritional Goals for High School Lunch

  4. Nutritional Goals for High School Lunch

  5. Challenges SODIUM To lower the sodium: Reduced amount of buffalo sauce used Switched from bottled ranch dressing to homemade ranch dressing. Switched to a low sodium dressing mix APPLES Our first school testing day, many kids commented on how the apples were their least favorite in the salad. So apples were cut into tinier pieces, and incorporated into the dressing.

  6. Cost was originally too high because of the Greek yogurt. We decided to go with the low fat plain yogurt because it would help decrease the cost from $1.75/serving to $1.21/serving, and also figured it would actually have a better consistency in relation to salad dressing. COST

  7. Nutrient Comparison

  8. Recipe Comparison

  9. Economic Comparison

  10. Weekly Progression Graph

  11. Production Final Product

  12. How did the salad taste?Bad Good Awesome How spicy was the salad?Too spicy Good Not spicy enough Was there enough dressing on the salad? No Yes Would you eat this salad again? No Yes Final Data Collection Tool

  13. Fat Content Overall Cost Tortilla Chips • High fat content with tortilla chips (28g) Cheese • High fat content with cheese (10g) • High meat component (3.4 oz.) Corn • Fat content acceptable (2g) • Meat component acceptable (2.4oz.) • Total calories = 293 • Minimum requirement= 750 • Final cost = $1.21 • Maximum cost allowed= $1.25 Nutrition & Cost Influences

  14. Difficult to make meals for kids that are likeable and healthy • Sodium increases so easily • Really hard for schools to meet USDA nutrition requirements with the small budget they are given Conclusions

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