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Recipes

LEMON CHICKEN PASTA SALAD

Allergens:

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HACCP rules:

Prep Time:

Yield

1

Shelf Life

2
  1. 1

    In a stainless-steel bowl, ladle Lemon Vinaigrette. Using the back side of the ladle, spread the dressing around the inside surface of the bowl.

  2. 2

    Add Farfalle, Chicken, tomatoes and arugula. Season with S&P.

  3. 3

    Using a rubber spatula, gently toss together to thoroughly coat the ingredients with the dressing. Taste and adjust seasoning as needed.

  4. 4

    Transfer pasta salad to a 24 oz container, evenly distributing the colorful ingredients throughout.

  5. 5

    Evenly distribute the feta over the salad.

  6. 6

    Chill to 40°F, then place lid on container.

  7. 7

    Follow labeling procedures.

CATERING MINI | x4 recipe (includes Chicken) CATERING LARGE | x6 recipe (includes Chicken)

Description

1

Serving Size

—

Shelf Life

2