Chargrilled chilli chicken pasta salad recipe
Chargrilled chicken lends a gorgeous smoky flavour to this pasta salad. Finished with a punchy lime and chilli dressing, it's the perfect way to spice up al desko lunches.
See method- Serves 4
- 15 mins to prepare and 10 mins to cook
- 478 calories / serving
Ingredients
- 200g pack of Tesco chunky flame grilled chicken, sliced
- 300g riccioli pasta
- ½ small fennel bulb, thinly sliced
- 80g sugar snap peas sliced into thirds
- 2 spring onions sliced
- hand full of coriander roughly chopped
- zest and juice of 1 ½ limes
- 1 red chilli deseeded and finely chopped
- 4 tbsp olive oil
- 1 pinch of sugar
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Shop ingredientsEach serving contains
- Energy
- 2010kJ 478.0kcal
- Fat
- 16g
- Saturates
- 3g
- Salt
- 0.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 56.3gProtein 23.7gFibre 4.3g
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- Bring a large pan of salted water to the boil and cook the Ricciolipasta according to the packets instructions. Drain, toss in 1 tbsp of the olive oil and set aside to cool.
- Whisk together the remaining oil with the lime zest and juice sugar and chilli.
- Combine the chicken with the cooled pasta, fennel, sugar snaps, spring onions and coriander, then pour over the dressing. Gently mix together all the ingredients, making sure everything is thoroughly coated, season and serve.
- See more Pasta recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
