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Chicken Pesto Salad 

Ingredients (Serves: 4)

1 bag White Toque Artichoke Quarters
1 tray White Toque Roasted Tomatoes
1 bag White Toque Asparagus
1 box Cooked & Chilled Mosticolli
1 lb Grilled Sliced Chicken
1/2 bag White Toque Petits Pois
5 oz White Toque Peeled Fava Beans
1 tray White Toque Bufala Mozzarella Pearls (1g)
8 oz Olive Oil
2 tbsp Garlic
2 tbsp Basil Pesto
4 oz Maille Balsamic Vinegar (reduction)
4 tbsp Maille Whole Grain Mustard
Salt & Pepper (to taste)

 Method

 
  1. Combine 1/2 of the last 6 ingredients and marinate chicken breast over night.
  2. Remove from marinade and grill. Chill, slice and reserve.
  3. Cook and chill mosticolli leaving el dente.
  4. Combine pasta and the remaining first 8 ingredients and toss together.
  5. Combine the other half of the last 6 ingredients and use as the dressing for the salad.
  6. Chill and let set for 30 minutes before serving.
   
 
 

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