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Chicken Pesto Salad
This easy and Mediterranean inspired recipe is a great summer dish and prepares in less than 30 minutes.
Serves 8.
Ingredients (Serves:4)
| 1 bag White Toque Artichoke Quarters | View Product | |
| 1 tray White Toque Roasted Tomatoes | View Product | |
| 1 bag White Toque Asparagus | View Product | |
| 1 box Cooked & Chilled Mosticolli | View Product | |
| 1 lb Grilled Sliced Chicken | View Product | |
| 1/2 bag White Toque Petits Pois | View Product | |
| 5 oz White Toque Peeled Fava Beans | View Product | |
| 1 tray White Toque Bufala Mozzarella Pearls (1g) | View Product | |
| 8 oz Olive Oil | ||
| 2 tbsp Garlic | ||
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.
