Smoke/Roasted Chicken and Pasta Salad
Yield 2 - 4 inch Hotel Pans or 125 - 150 Servings
6 LBS PENNE PASTA (Dried
weight, Boiled al dente, chilled)
3 LBs ziti PASTA (Dried weight, Boiled al dente, chilled)
2 LBs curly egg noodle PASTA (Dried weight, Boiled al dente, chilled)
1/3 GALLON RANCH DRESSING
1/2 gallon Aurora's creole Caesar dressing (see Recipe)
1 gallon aurora's coleslaw (see recipe)
7 lbs pullled smoke/roasted chicken meat (boneless/ skinned and cubed)
1/2 cup capers
1 CUP tone's southwest chipotle seasoning blend
2 tbsp red pepper flakes
1/4 CUP WHITE PEPPER
Combine all in a 24 inch stainless steel mixing bowl, gently fold. If you want to make the salad a bit "wetter" then add some extra Creole Caesar Dressing, this is especially true if you are making the pasta for service then next day because the pasta will absorb much of liquid overnight.
10 LBS FROZEN COOKED SALAD SHRIMP (thawed, washed and drained)
Add the shrimp rather than the chicken meat.
Set up a buffet serving line, place in bowls that are sitting in a ice bath. THEN sprinkle with some extra Tone's seasoning as needed for garnish.
This pasta has a beautiful BBQ flavor because of the Tone's seasonings and the smoked chicken.
to Home Cookin' Page or Return to Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 -2006 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.