Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Mix & Chill

Nutritional Content

Allergens: Chicken; AllergenEggs; AllergenWheat; Tomato; AllergenFish; AllergenMilk

Calories: 390 Kcal

Carbohydrates: 51 g

Protein: 28 g

Total Fat: 8 g

Calcium: 100 mg

Sodium: 490 mg

Ingredients

10 Servings

• 1 lb 7 Oz Chicken, Meat Pulled Ckd

• 1 Cup Tomato, Fresh

• 2 1/2 Cup Lettuce, Romaine Fresh

• 2/3 Cup Cheese, Parmesan Grated

• 10 Oz Dressing, Caesar LoCal Bulk

• 1 lb 4 Oz Pasta, Macaroni Dry

• 1/4 tsp Pepper, Black Ground

25 Servings

• 3 lb 9 Oz Chicken, Meat Pulled Ckd

• 2 1/2 Cup Tomato, Fresh

• 1 1/2 Qt Lettuce, Romaine Fresh

• 1 1/2 Cup Cheese, Parmesan Grated

• 1 lb 9 Oz Dressing, Caesar LoCal Bulk

• 3 lb 2 Oz Pasta, Macaroni Dry

• 1/2 tsp Pepper, Black Ground

50 Servings

• 7 lb 1 Oz Chicken, Meat Pulled Ckd

• 1 1/4 Qt Tomato, Fresh

• 3 1/8 Qt Lettuce, Romaine Fresh

• 3 1/8 Cup Cheese, Parmesan Grated

• 3 lb 2 Oz Dressing, Caesar LoCal Bulk

• 6 lb 4 Oz Pasta, Macaroni Dry

• 1 tsp Pepper, Black Ground

100 Servings

• 14 lb 3 Oz Chicken, Meat Pulled Ckd

• 2 1/2 Qt Tomato, Fresh

• 1 Gal 4 Cup Lettuce, Romaine Fresh

• 1 1/2 Qt Cheese, Parmesan Grated

• 6 lb 4 Oz Dressing, Caesar LoCal Bulk

• 12 lb 8 Oz Pasta, Macaroni Dry

• 2 tsp Pepper, Black Ground

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Thaw chicken under refrigeration <40F/4C. Chop chicken, if needed, to ensure pieces are small & uniform in size. CCP -- Maintain <40F/4C until needed.

3. Cook macaroni in boiling water according to package directions. Drain pasta and rinse in cold water. Chill pasta at <40F/4C before combining with other ingredients. Wash and prep all produce.

4. Combine dressing and cheese and mix well. Combine macaroni, chicken & remaining ingredients. Mix lightly. Portion 1 cup per serving.

5. CCP -- Maintain <40F/4C; discard unused product. (FDA)

6. NOTES: Other types of pasta may be substituted for macaroni.
   
   Print Recipe Here