Source: U.S. Department of Defence
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Chicken Rotini Salad (Canned Chicken)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 116 01
CHICKEN ROTINI SALAD (CANNED CHICKEN)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
281 cal
16 g
17 g
16 g
94 mg
692 mg
28 mg
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
8-5/8 oz
1 cup
JUICE,LEMON
SALT
1 oz
1 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
2-1/2 lbs
2 qts 1/4 cup
EGG,HARD COOKED,CHOPPED
PARSLEY,FRESH,BUNCH,CHOPPED
1/2 oz
1/4 cup
1/2 oz
1/4 oz
1 tbsp
PAPRIKA,GROUND
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.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 281 cal |
| Carbohydrates: | 16 g |
| Protein: | 17 g |
| Fat: | 16 g |
| Cholesterol: | 94 mg |
| Sodium: | 692 mg |
| Calcium: | 28 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence