Chicken Pasta Salad
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Pasta ((penne or fusilli work well))
- 1 tsp Olive oil
- 3 rasher Bacon
- 150 g Chicken breast (chopped into chunks)
- 10 Kalamata olives (destoned and halved)
- 10 Cherry tomatoes (quartered)
- 4 tablespoons Fresh basil (chopped)
- 4 Spring onion (Scallion) (sliced)
- 0.5 Red bell pepper (chopped)
- 0.5 Green bell pepper
- 0.25 Cucumber (diced)
- 0.5 Lemon (juice only)
- 4 tablespoons Mayonnaise
- 1 Pinch Fine sea salt and ground black pepper
- 30 g Spinach
- 60 g Feta
Method
- Put200 g Pasta in a pan of boiling water and simmer for 12 minutes.
- Add 1 tsp Olive oil to a frying pan and once hot, add 150 g Chicken breast and cook for 6 minutes, stirring every couple of minutes.
- Add 3 rasher Bacon to the pan and cook for 3 minutes, making sure the chicken is cooked through too.
- Add 10 Kalamata olives, 10 Cherry tomatoes, 4 Spring onion (Scallion), 0.5 Red bell pepper, 0.5 Green bell pepper, 0.25 Cucumber and 30 g Spinach to a large bowl.
- Put the pasta, chicken and bacon into the bowl. Add juice of 0.5 Lemon, 4 tbsp Mayonnaise, 4 tbsp Fresh basil and 1 Pinch Sea salt and black pepper and mix well.
- Top with 60 g Feta and serve immediately.