Ingredients
- 2 chicken breasts
- 8 ounces shell pasta (cooked according to package directions and cooled)
- 1 head broccoli (washed
- cut and steamed
- left slightly crunchy)
- 12 cup red onion
- diced
- 12 cup fresh parsley
- chopped (any fresh herb of your choice)
- salt and pepper
- 12 cup pine nuts
- toasted
- 2 tablespoons prepared pesto sauce
- 1 tablespoon cider vinegar
- 1 tablespoon sour cream
- 14 cup Italian dressing
Instructions
- Preheat oven to 350.
- Season chicken with salt and pepper, and any additional spices of your choice.
- Line baking sheet with foil and bake chicken for 35 minutes or until done.
- Let rest 10 minutes or longer, then shred into large salad bowl.
- Add to the bowl; cooked and cooled pasta, cooked and cooled broccoli, red onion, fresh herbs, salt and pepper, and toasted nuts.
- In small bowl, for the dressing, mix pesto, vinegar, sour cream, and italian dressing.
- Pour dressing over salad and mix well.
- Refridgerate and serve cold.
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