Rotini & Chicken Florentine Salad

Spanish version 2014-09-14
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

A colorful, fresh entree salad perfect for grab & go with a taste of Italy and a rainbow of vegetables.

HACCP Process #3 Complex Food Service

Ingredients

  • 12 Pounds 8 Ounces Barilla® Whole Grain Rotini
  • 6 Pounds 4 Ounces USDA Diced Chicken, Material #100101
  • 1 Gallon Italian dressing, No Salt Added
  • 8 Pounds Romaine Lettuce, RTU, Chopped
  • 8 Pounds Fresh Baby Spinach, RTU
  • 11 Pounds 8 Ounces Tomatoes, Fresh, Diced, RTU
  • 8 Pounds Fresh Carrots, Coins, RTU
  • 6 Pounds 4 Ounces USDA Lite Mozzarella Cheese, Shredded, Material #100034

Instructions

Step 1

Prior To Day of Service:

Pre-Prep: Clean and sanitize prep area.
Prep: Pull Pasta from dry storage.
Wash hands thoroughly.

Step 2

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.

Step 3

Hold: Place drained, cooled pasta in sealed containers, date stamp and place 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.

Step 4

Prep: Pull Chicken from freezer
Place pouches of chicken on sheet pan in a single layer to thaw, date stamp.
Place chicken on bottom shelf in cooler.
Wash hands thoroughly.

CCP: Hold below 41°F

Step 5

Pre-Prep: Pull Italian dressing from dry storage.
Wipe off lid and place in cooler to chill overnight.

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

Step 6

Day of Service:

Pre-Prep: Clean and sanitize prep area.
Wash hands thoroughly.
Pre-Prep: Set up assembly line for salads.
Lay out all utensils for service.
Pull salad containers, lids and date stamps.
Pull from cooler: pasta, spinach, romaine, sliced carrots, diced tomatoes, chicken, shredded mozzarella and Italian dressing.

CCP: Prepare foods at room temperature in two hours or less.

Step 7

Prep: Wash hands thoroughly and cover with gloves.
Mix Italian dressing with the pasta, tossing gently to coat thoroughly.
Wash hands thoroughly and cover with gloves.
In large salad bowl place 1/2 cup romaine on bottom using 1 - 4 oz. spoodle.
Add 1/2 cup baby spinach leaves using 1 - 4 oz. spoodle.
Top with 1 cup of dressed pasta using 1 - 8 oz. spoodle.
Add 1/4 cup tomatoes using 1 - 2 oz. spoodle.
Add 1/4 cup carrot coins using 1 - 2 oz. spoodle
Add 1 ounces seasoned diced chicken in center of salad bowl.
Sprinkle 1 ounce or 1/4 cup of shredded mozzarella cheese on top using 2 oz. spoodle.
Cover tightly and date stamp.

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

Step 8

Hold: Refrigerate until service

CCP: Hold below 41°F

Step 9

Serve: 1 Entree Salad
Each serving is 12.2 Ounces or 352 Grams

CCP: Hold below 41°F

Each serving of this recipe provides 2 oz. eq. whole grains, 2 oz. eq. meat/meat alternative, 1/2 cup dark green vegetable, 1/2 cup red/orange vegetable.

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  • Whole Grain Elbows
  • Whole Grain Penne
  • Whole Grain Rotini
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 12.4 oz. (352 g)
Servings Per Container 1

Amount Per Serving
Calories 399
Calories from Fat 129.6
% Daily Value*
Total Fat 14.4g
22%
Saturated Fat 3.6g
18%
Trans Fat 0g
Cholesterol 59mg
20%
Sodium 234mg
10%
Total Carbohydrate 50g
17%
Dietary Fiber 8.5g
34%
Sugars 2g
Protein 25g
50%

Vitamin A 199%
Vitamin C 24%
Calcium 4%
Iron 34%
Allergy Information: Wheat, Milk
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.