‘CLT’ pasta salad recipe
Liven up your lunches with this 'CLT' (chicken, lettuce and tomato) salad. Ready in just 15 minutes, this speedy pasta salad is a great way to use up leftover roast chicken.
See method- Serves 4
- Takes 15 mins
- 481 calories / serving
Ingredients
- 300g penne
- 6 tbsp reduced-fat mayonnaise
- 2 tbsp reduced-fat crème fraîche
- 1 tsp wholegrain mustard
- ½ lemon, juiced
- 300g leftover roast chicken, shredded
- 1 Sweet Gem lettuce, shredded
- 165g baby plum tomatoes, halved
- 10g basil leaves, torn
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Shop ingredientsEach serving contains
- Energy
- 2025kJ 481.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 56.2gProtein 31.1gFibre 3.0g
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Method
- Cook the pasta to pack instructions. Reserve a little cooking water, then drain; let the pasta cool slightly.
- Meanwhile, mix together the mayo, crème fraîche, mustard and lemon juice. Season and set aside.
- In a large bowl, mix the cooked pasta with the dressing, then stir in the remaining ingredients, adding a splash of cooking water to loosen, if needed. Serve at room temperature.
- Tip: Any leftover protein works here – try roast pork, sausages or even roasted veg.
- See more Chicken recipes
