Jerk Chicken Shaker Salad

Spanish version 2015-01-08
  • Servings : 25
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

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

Ingredients

  • 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

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

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

Step 4

Hold: Refrigerate until ready to use.

CCP: Hold below 41°F

Step 5

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.

Step 6

Hold: Refrigerate until ready use.

CCP: Hold below 41°F

Step 7

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

Step 8

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

CCP: Hold below 41°F

Step 9

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.

Step 10

Hold: Place all in cooler.

CCP: Hold below 41°F

Step 11

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.

Step 12

Prep: Pull serving utensils for all ingredients
Pull 25- 12 oz. "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.

Step 13

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 oz. 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.

Step 14

Hold: Place in coolers for service.

CCP: Hold below 41°F

Step 15

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

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.

Chef Recommended Cuts
  • Whole Grain Penne
  • Whole Grain Rotini
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 8.2 oz. (233 g)
Servings Per Container 1

Amount Per Serving
Calories 223
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 0.8g
4%
Trans Fat 0g
Cholesterol 52mg
17%
Sodium 106mg
4%
Total Carbohydrate 29g
10%
Dietary Fiber 6.5g
26%
Sugars 1g
Protein 23.8g
48%

Vitamin A 50%
Vitamin C 38%
Calcium 3%
Iron 27%
Allergy Information: Wheat
*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.