Bistro Chicken Pasta Salad
Tender diced chicken tossed in a cold pasta salad with whole grain rotini pasta, broccoli florets, shaved red onion, black olives, diced tomatoes, chopped spinach, fresh Italian parsley, Parmesan cheese and an Italian herb-garlic vinaigrette. Chicken= 2.00 oz. m/ma Pasta= 2.00 oz. equivalent grains
Bistro Chicken Pasta Salad
Ingredients
Italian Herb-Garlic Dressing
Cider Vinegar
Ground Black Pepper
Italian Dressing
Italian Herb Seasoning Blend dried commercially prepared
Minced Garlic dried
Step 1
Fajita Dark Meat Strips
Black Olives sliced canned drained and rinsed
Broccoli Florets fresh chopped
Italian Herb-Garlic Dressing see recipe
Italian Parsley fresh washed destemmed chopped
Parmesan Cheese finely shredded
Parmesan Cheese finely shredded
Red Onion fresh peeled shaved
Red Tomatoes fresh washed dice
Spinach fresh washed destemmed roughly chopped
Whole Grain Rotini Pasta cooked al dente
Directions
Italian Herb-Garlic Dressing
Combine all of the ingredients in a mixing bowl and whisk together until thoroughly combined. Transfer the prepared dressing to a food-safe container, cover and hold under refrigeration at or below 40°F until ready to use.
Step 1
Evenly arrange the chopped fajita chicken strips on a sheet pan lined with baking paper and heat uncovered in a preheated 350°F convection oven for 12-14 minutes, or until the minimum internal temperature reaches 165°F and the chicken begins to brown. Once the chicken is heated, remove from the oven and cool down under refrigeration at or below 40°F to a maximum internal temperature of 40°F. Once the chicken is completely cooled combine it, along with all of the other ingredients, in a large mixing bowl and mix together until combined well and the ingredients are evenly coated in dressing. Transfer the prepared pasta salad to a food-safe container, cover and hold under refrigeration at or below 40°F until ready to serve. Marinate the pasta salad for a minimum of 12 hours and a maximum of 36-hours. Alternatively, portion 2-cups each of the prepared pasta salad into individual serving bowls, and hold the individual bowls covered under refrigeration at or below 40°F until ready to serve. One bistro chicken pasta salad per serving. *Chef’s Suggestions* For an alternate serving suggestion, omit the diced chicken from the pasta salad and instead toss it with 2-teaspoons of Italian seasoning and serve ⅓-cup atop each bowl of prepared pasta salad.
Featured Product
Tyson® NAE, Fajita Dark Meat Chicken Strips
More about this item
Add a versatile menu option with Tyson® Fajita Dark Meat Chicken Strips. Made with no artificial ingredients and chicken raised with no antibiotics ever, this commodity eligible product will extend your dollars further and provide you with a delicious lunch menu option.