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Jerk Chicken Shaker Salad

Jerk Chicken Shaker Salad

Photo and recipe by Barilla Foodservice

YIELD: 25 servings (12 oz. cups)

1 lb., 9 oz. whole-grain rotini, cooked, rinsed with cold water and chilled
½ #10 can black beans, seasoned with Southwest seasoning mix
2 Tbsps. + 1 tsp. Caribbean jerk seasoning mix
1 lb., 6 oz. sweet red bell peppers, diced
12 oz. carrots, shredded
3 lbs., 2 oz. diced cooked chicken, chilled
1 lb., 14 oz. green onions, sliced

1.    Season beans with jerk seasoning and set aside in airtight container.
2.    To prepare each 12-oz. plastic cup: Place ½ cup rotini on bottom using a 4 oz. spoodle; top with 1/8 cup seasoned black beans using a #30 disher; add 2 oz. diced chicken; add 1/8 cup red peppers using a #30 disher; add 1/8 cup chopped green onions using a #30 disher. Cover with flat lid and date stamp.

Recipe: Barilla Foodservice

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