CHICKEN ROTINI SALAD (CANNED CHICKEN)

Ingredients

Ingredient Weight Measure Issue
WATER 20-7/8 lbs 2 gal 2 qts
SALT 5/8 oz 1 tbsp
OIL,SALAD 1/2 oz 1 tbsp
MACARONI NOODLES,ROTINI,DRY 3-1/8 lbs 3 qts 1-1/2 cup
CHICKEN,BONED,CANNED,PIECES 15-1/2 lbs 1 gal 2-1/8 qts
CELERY,FRESH,CHOPPED 4 lbs 3 qts 3-1/8 cup 5-1/2 lbs
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
PIMIENTO,CANNED,DRAINED,CHOPPED 3-3/8 oz 1/2 cup
SALAD DRESSING,MAYONNAISE TYPE 4-1/8 lbs 2 qts 3/8 cup
PICKLE RELISH,SWEET 1-1/8 lbs 2 cup
JUICE,LEMON 8-5/8 oz 1 cup
SALT 1 oz 1 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
EGG,HARD COOKED,CHOPPED 2-1/2 lbs 2 qts 1/4 cup
PARSLEY,FRESH,BUNCH,CHOPPED 1/2 oz 1/4 cup 1/2 oz
PAPRIKA,GROUND 1/4 oz 1 tbsp

Method

1 Add salt and salad oil to water; heat to a rolling boil.
2 Add rotini slowly while stirring constantly until water boils again. Cook about 10 to 12 minutes or until tender; stir occasionally.
DO NOT OVER COOK.
3 Drain. Rinse with cold water; drain thoroughly.
4 Cut chicken into 1/2-inch pieces.
5 Combine chicken, rotini, celery, onions and pimientos. Mix lightly but thoroughly.
6 Combine salad dressing, pickle relish, lemon juice, salt and pepper. Stir to blend thoroughly.
7 Add chopped eggs and salad dressing mixture to chicken mixture. Mix lightly.
8 Garnish with parsley and paprika; cover. CCP: Refrigerate product at 41 F. or lower until ready to serve.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
281 cal 16 g 17 g 16 g 94 mg 692 mg 28 mg

Portion

3/4 Cup

Yield

100


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