Categories: Salads, Poultry 
      Yield: 6 servings 
  
      1 c  Olive oil 
    1/4 c  Fresh Pesto sauce 
    1/2 ts Seasoned salt 
      1 lb Chicken breasts,skinned,bone 
      1 ea Sliced blanched zucchini 
    1/3 c  Fresh lemon juice 
      1 ea Egg yolk 
    1/2 ts White pepper 
      9 oz Fresh Angel's Hair pasta 
    1/2 c  Pine nuts 
  
    In a medium bowl,place oil,lemon juice,pesto sauce,egg 
  yolk,seasoned salt and pepper.Whisk together until well 
  blended.Reserve 1/4 cup mixture.Broil chicken breast halves on both 
  sides until tender.Slice chicken,crosswise,unto 1" wide strips.Toss 
  remaining oil mixture with hot cooked,drained pasta and 
  zucchini.Arrange on a serving platter.Place chicken slices over 
  pasta;sprinkle with pine nuts.Pour reserved oil mixture over 
  salad.Serve immediately or chill.