A- Macaroni salad
B- Kale salad
C- Barbecued chicken
D- Shrimp salad
The answer is “C” barbecued chicken. 10% of chicken carries the salmonella bacteria which can be a problem if not cooked thoroughly to 165 degrees. Once cooked, chicken should not be left out for more than 2 hours if the temperature is in the 70s..no more than 1 hour if it’s in the 90s. Ironically, we seem to worry more about chicken salad with mayonnaise in it..but the mayo actually contains vinegar that works to slightly inhibit bacterial growth in the chicken. (SnyderHACCP for health.com)
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