TYSON FOODS, INC. TRADEMARKS AND REGISTERED TRADEMARKS ARE OWNED BY TYSON FOODS, INC. OR ITS SUBSIDIARIES.
|1/3 cup||Cider Vinegar|
|1 1/4 tbsps||Ground Black Pepper|
|2 1/2||Italian Dressing|
|1 2/3||Italian Herb Seasoning Blend dried commercially prepared|
|1 2/3||Minced Garlic dried|
|6 cups||Fajita Dark Meat Strips|
|1 tbsps||Black Olives sliced canned drained and rinsed|
|1 1/4 cups||Broccoli Florets fresh chopped|
|3 cups||Italian Herb-Garlic Dressing see recipe|
|1 2/3||Italian Parsley fresh washed destemmed chopped|
|2 tbsps||Parmesan Cheese finely shredded|
|Parmesan Cheese finely shredded|
|2 1/5||Red Onion fresh peeled shaved|
|1 1/4||Red Tomatoes fresh washed dice|
|Spinach fresh washed destemmed roughly chopped|
|10 cups||Whole Grain Rotini Pasta cooked al dente|
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.
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.