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chicken pesto salad
Chicken Pesto Salad
Recipe courtesy of:
White Toque
Recipe Information
Yield: 4 servings
Cook Time: 1 hour
Level: Medium
Ingredients
- 1 bag White Toque Artichoke Quarters
- 1 tray Roasted Tomatoes
- 1 bag 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 Bufala Mozzarella Pearls
- 8 oz Olive Oil
- 2 tbsp Garlic
- 2 tbsp Basil Pesto
- 4 oz Balsamic Vinegar
- 4 tbsp Whole Grain Mustard
- Salt to taste
- Pepper to taste
Directions
- Combine 1/2 of the last 6 ingredients and marinate chicken breast over night.
- Remove from marinade and grill. Chill, slice and reserve.
- Cook and chill mosticolli leaving el dente.
- Combine pasta and the remaining first 8 ingredients and toss together.
- Combine the other half of the last 6 ingredients and use as the dressing for the salad.
- Chill and let set for 30 minutes before serving.
