Pesto Chicken Salad
Yield: 8 servings
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Place basil leaves, olive oil, pine nuts, and Parmesan cheese in food processor and blend until smooth. Set aside.
Wash hands. Mix ranch dressing and 3 tablespoons of pesto in dish. Set aside.
Wash hands. Brush pesto over chicken breasts and grill they are fully cooked. CCP: Final internal cooking temperature much reach a minimum of 145°F, held for a minimum of 15 seconds. Remove pit and skin from avocado and chop. Roast corn and cut off the cob. Chop red peppers and Romain, slice radishes, dice onion. Place ingredients in a mixing bowl. Add cubed mozzarella, sliced cherry tomatoes, salt, and pepper. Set aside. Remove chicken from the grill, de-bone and remove skin. Cut chicken into cubes and place into bowl with salad ingredients. Add dressing and toss. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.