Cordon Bleu Chicken Salad

Posted on September 11, 2014 by admin

1. Thaw 2 cups ½” All White Cooked Diced Chicken (code 12000).
2. Cook to al dente 1 16 oz pkg farfalle pasta.
   Drain well and set aside.
3. Steam 1 cup broccoli florets until tender-crisp. Drain, set aside.
4. Combine in a large bowl:
   Cooked Diced Chicken
   2 cups fully cooked ham, diced
   2 cups swiss cheese, cubed
   1 cup broccoli florets
5. 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
6. Stir in 2 tbsp chopped parsley, and add dressing to salad,
   reserving ½ cup dressing. Chill for 1 hour.
7. Just before serving, add remaining dressing, mix together and garnish with ¼ cup Parmesan cheese.

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