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Pesto Chicken Salad

Yield: 8 servings

Ingredients

Reorder #
Name
Amount
764532
1
Market Item
Corn on the Cob
2 ears
Market Item
Cherry Tomatoes, halved
10
198854
5
790220
½
679111
1 cup
Market Item
Pine Nuts
¼ cup
108308
To taste

Preparation Instructions

Pesto

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.

Dressing

Wash hands. Mix ranch dressing and 3 tablespoons of pesto in dish. Set aside.

Chicken Salad

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.