Cordon Bleu Chicken Salad

  1. Cook to al dente 1 16 oz pkg farfalle pasta.
    Drain well and set aside.
  2. Steam 1 cup broccoli florets until tender-crisp. Drain, set aside.
  3. Combine in a large bowl:
    Cooked Diced Chicken
    2 cups fully cooked ham, diced
    2 cups swiss cheese, cubed
    1 cup broccoli florets
  4. In a blender, mix together:
    ¼ cup honey
    1½ cups mayonnaise
    2 tbsp Dijon mustard
    1 tbsp white vinegar
    2 tbsp onion, finely chopped
    ½ cup olive oil
    ½ tsp garlic salt
  5. Stir in 2 tbsp chopped parsley, and add dressing to salad,
    reserving ½ cup dressing. Chill for 1 hour.
  6. Just before serving, add remaining dressing, mix together and garnish with
    ¼ cup Parmesan cheese.