Jerk Chicken Shaker Salad

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
Instructions

Prior to Day of Service

Pre-prep: Clean and sanitize prep area.

Prep: Pull pasta from dry storage. Wash hands thoroughly.

Cook – Boiling Method:

  1. Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
  2. Add pasta to boiling water, return to a boil as quickly as possible.
  3. Cook pasta for 4 minutes.
  4. Drain pasta as quickly as possible
  5. 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:

  1. Pull beans from dry storage.
  2. Wipe off lid and open carefully discarding lids and drain well.
  3. Wash hands thoroughly.
  4. Empty black beans into watertight container.
  5. Add Caribbean jerk mix to beans, fold in.
  6. Cover tightly and date stamp.

CCP: Pre-chill ingredients for foods served cold (sandwiches and salads) below 41ºF before combining.

Prep:

  1. Pull diced chicken from freezer.
  2. Place 3 pounds 2 ounces in a watertight container.
  3. Cover and date stamp.

Hold: Place in cooler on lowest available shelf.
Refrigerate until ready use.

CCP: Hold below 41°F

Prep:

  1. Pull green onions and sweet red bell peppers from cooler.
  2. Clean well and dry.
  3. Wash hands and cover with gloves.
  4. Chop green onions.
  5. Place in watertight container.
  6. Dice sweet bell peppers.
  7. Place in watertight container.
  8. 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:

  1. Pull serving utensils for all ingredients
  2. Pull 25- 12 ounce “Parfait” Cups with flat lids.
  3. Lay out ingredients for an assembly line.
  4. Wash hands thoroughly and cover with gloves.

SOP: Never handle ready to eat foods with bare hands.

Prep:

  1. Place 1/2 cup of rotini in bottom of each cup using a 4 oz. spoodle.
  2. Top with 1/8 cup Southwest seasoned black beans using a #30 disher.
  3. Add 2 ounces of diced chicken.
  4. Add 1/8 cup red peppers using a #30 disher.
  5. Add 1/8 cup shredded carrots using a #30 disher.
  6. Add 1/8 cup chopped green onions using a #30 disher.
  7. 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