A full-flavored pasta salad made with chicken, tomatoes, olives, scallions and corn. Pace Picante Sauce adds just the right amount of kick!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Meal|
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|corn on the cob||12 ea.|
|light mayonnaise||2 cups|
|southwest seasoning blend||1 1/2 tbsp.|
|cooked shell shaped pasta||3 qt.|
|assorted bell peppers (green, red, yellow)||3.75 lb.||3 qt.|
|cooked boneless, skinless chicken breast||4.5 lb.|
|tomato||2.25 lb.||3 qt.|
|olives||18 oz.||2 cups|
|green onion||6 oz.||3 cups|
|1. Grill corn in husks over medium fire until almost cooked, about 10 minutes. Remove from heat and chill. Husk and clean. Cut kernels off cob and reserve.|
|2. In a bowl whisk together Picante Sauce, mayonnaise and seasoning blend. Cover. CCP: Refrigerate below 40°F.|
|3. In large bowl toss together pasta, peppers, chicken, tomatoes, olives, scallions and grilled corn kernels. Place in full-size hotel pan.
4. Stir in Picante-mayonnaise dressing and toss gently to coat thoroughly. Cover. CCP: Refrigerate below 40°F. at least 4 hours before serving.