Rotini and Chicken Florentine Salad

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

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.

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

Prior To Day of Service

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

Cook – Boiling method:

  1. Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
  2. Add pasta to boiling water, return to a boil as quickly as possible.
  3. Cook pasta for 4 minutes.
  4. Drain pasta as quickly as possible
  5. Rinsevpasta 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.

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.


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

CCP: Hold below 41°F

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.


Day of Service

Pre-Prep:  Clean and sanitize prep area. Wash hands thoroughly.


  1. Set up assembly line for salads.
  2. Lay out all utensils for service.
  3. Pull salad containers, lids and date stamps.
  4. 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.


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

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

Hold: Refrigerate until service

CCP: Hold below 41°F

Serve: 1 Entree Salad
Each serving is 12.2 ounces or 352 grams

CCP: Hold below 41°F