Kick up the heat with a Caribbean Jerk Chicken Shaker Salad made with Barilla®Whole Grain Rotini Pasta, USDA diced chicken, USDA black beans and fresh vegetables for a popular grab and go entrée salad.
HACCP Process #3 Complex Food Service
Each Caribbean Jerk Chicken Shaker Salad provides 1 oz. eq. whole grain, 2 oz. eq. meat/meat alternative, 1/4 cup red/orange vegetable, 1/8 cup legume, 1/8 cup other vegetable.
1 pound 9 ounces Barilla Whole Grain Rotini
0.5 - #10 can USDA black beans, LS, material #100359
2 tablespoons plus 1 teaspoon Caribbean jerk seasoning mix
3 pounds 2 ounces USDA diced chicken, material #100101
1 pounds 6 ounces sweet red bell peppers
1 pounds 14 ounces green onions
12 ounces carrots, shredded, RTU
Prior to Day of Service
Pre-prep: Clean and sanitize prep area.
Prep: Pull pasta from dry storage. Wash hands thoroughly.
Cook – Boiling Method:
- Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
- Add pasta to boiling water, return to a boil as quickly as possible.
- Cook pasta for 4 minutes.
- Drain pasta as quickly as possible
- Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.
* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.
Cool: Place drained, cooled pasta in sealed containers in walk-in, store for service below 40°F.
CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.
Hold: Refrigerate until ready to use.
CCP: Hold below 41°F
Prep:
- Pull beans from dry storage.
- Wipe off lid and open carefully discarding lids and drain well.
- Wash hands thoroughly.
- Empty black beans into watertight container.
- Add Caribbean jerk mix to beans, fold in.
- Cover tightly and date stamp.
CCP: Pre-chill ingredients for foods served cold (sandwiches and salads) below 41ºF before combining.
Prep:
- Pull diced chicken from freezer.
- Place 3 pounds 2 ounces in a watertight container.
- Cover and date stamp.
Hold: Place in cooler on lowest available shelf.
Refrigerate until ready use.
CCP: Hold below 41°F
Prep:
- Pull green onions and sweet red bell peppers from cooler.
- Clean well and dry.
- Wash hands and cover with gloves.
- Chop green onions.
- Place in watertight container.
- Dice sweet bell peppers.
- Place in watertight container.
- Cover all and date stamp.
SOP: Never handle ready to eat foods with bare hands.
Hold: Place all in cooler.
CCP: Hold below 41°F
Day of Service
Pre-prep: Clean and sanitize prep area.
Prep: Pull the pasta, seasoned beans, diced chicken, chopped red peppers, chopped green onions and shredded carrots from cooler.
CCP: Prepare foods at room temperature in two hours or less.
Prep:
- Pull serving utensils for all ingredients
- Pull 25- 12 ounce “Parfait” Cups with flat lids.
- Lay out ingredients for an assembly line.
- Wash hands thoroughly and cover with gloves.
SOP: Never handle ready to eat foods with bare hands.
Prep:
- Place 1/2 cup of rotini in bottom of each cup using a 4 oz. spoodle.
- Top with 1/8 cup Southwest seasoned black beans using a #30 disher.
- Add 2 ounces of diced chicken.
- Add 1/8 cup red peppers using a #30 disher.
- Add 1/8 cup shredded carrots using a #30 disher.
- Add 1/8 cup chopped green onions using a #30 disher.
- Cover with flat lid and date stamp.
Note: Include salad dressing between flat lid and dome lid for best appearance.
Hold: Place in coolers for service.
CCP: Hold below 41°F
Serve: 1 Caribbean Jerk Chicken Shaker Salad with choice of dressing.
Each Caribbean Jerk Chicken Shaker Salad weighs 8.25 ounces or 234 grams.
CCP: Hold below 41°F