Bistro Chicken Pasta Salad

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.