Chicken Pesto Salad
1 bag Artichoke Quarters Egypt
1 tray Roasted Red Tomatoes
1/2 bag French Peas X-Fine
1 bag X-Fine Asparagus Spears
5 oz Peeled Fava Beans
1 tray IQF Buffalo Mozzarella Pearls
4 oz Maille Vinegar Balsamic Modena
4 tbsp Maille whole grain mustard
1 box cooked, Mosticolli Pasta
1 lb Grilled Sliced Chicken
8 oz Olive Oil
2 tbsp Garlic
Salt & Pepper to taste
2 tbsp Basil Pesto
- 1. Combine 1/2 of the olive oil, garlic, basil pesto, vinegar, mustard, salt, pepper and marinate chicken breast over night. Remove from marinade and grill. Chill, slice and reserve.
- 2. Cook and chill mosticolli leaving the pasta al dente.
- 3. Combine pasta and artichoke, tomatoes, aspargus, chicken, french peas, fava beans, mozzarella and toss together.
- 4. Combine olive oil, garlic, basil pesto, vinegar, mustard, salt, pepper and use as the dressing for the salad.
- 5. Chill and let set for 30 minutes before serving.
Tabouli, Antipasti salad, White Toque Passion Salad, Salad Flamenade, Salad Nicoise