Greek Chicken Pasta Salad

DAY PRIOR TO SERVICE:

1. Prepare the Lemony-Dill Yogurt Sauce and hold, wrapped, labeled, and dated in the cooler.

Hold at 41°F or below.

2. Prepare the Spaghetti Pasta following instructions for cooling and serving cold pasta. Hold, wrapped, labeled, and dated in the cooler.

Hold at 41°F or below.

3. Prepare the breaded chicken by placing frozen chicken fillets in a single layer, without overlapping, on parchment-lined baking sheets.
4. Bake at 350° F degrees for 14-16 minutes.

Cook to 135°F or higher.

5. Place in the cooler, uncovered, and allow chicken to cool.

Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.

6. Cut the chicken into large cubes and hold in cooler, wrapped, labeled, and dated.

Hold at 41°F or below.

DAY OF SERVICE:

1. Wash tomatoes, cucumbers, celery, onion, and parsley under cool running water.
2. Using vegetable dicer, dice tomatoes, cucumbers, and red onion. Place all in a large mixing bowl.
3. Small dice celery and place with other veggies in mixing bowl.
4. Drain the black olive slices and banana pepper rings. Add to mixing bowl with other veggies.
5. Remove leaves from parsley and discard stems. Chop the parsley leaves and set aside separate from other veggies.

TO SERVE:

1. Using a large mixing bowl, gently toss the pasta and Lemony-Dill Yogurt sauce to combine.
2. Fold the veggies into the dressed pasta.
3. Portion 1 cup Veggies and Pasta into a serving container. Next, top with 4 ounces diced Chicken and sprinkle with chopped parsley.
4. Cold hold, covered, for service.

Hold at 41°F or below.