Chicken Pesto Salad

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.
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