Super food chicken pasta salad recipe
This super salad lives up to its name. Loaded with tender chicken, earthy beetroot, peppery radishes and crunchy pumpkin seeds, it is one flavour-packed lunch.
See method- Serves 4
- 15 mins to prepare and 25 mins to cook
- 537 calories / serving
Ingredients
- 2 skinless chicken breasts
- Peel of ½ a lemon
- 3 whole pepper corns
- 300g Wholemeal penne pasta
- 30g Radishes thinly sliced
- 100g soy beans
- 2 medium raw or cooked beetroot, grated
- 40g (1 1/2oz) pumpkin seeds, toasted
- 20g cress
- 4tbsp extra virgin olive oil
For the dressing
- zest and juice of 1 lemon
- 1tbsp dijon mustard
- handful of flat leaf parsley
- 1tsp honey
- salt
- pepper
Each serving contains
- Energy
- 2250kJ 537.0kcal
- Fat
- 21g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 53.7gProtein 31.7gFibre 8.6g
Method
- Pick the leaves from the parsley and set aside, add the stems to a pan of boiling salted water along with the lemon rind and peppercorns. Place the chicken in the pan, cover and turn off the heat. Leave to poach for 20 minutes. After 20 minutes, cut into the thickest section of the chicken and check that it is cooked through, with no pink showing.
- Meanwhile in a large pan of salted water cook the penne pasta according to the packets instructions. 2 minutes before the end of cooking time, add the soy beans. Drain, rinse under cold water and drain again. Toss in 1 tbsp of the olive oil set aside to cool.
- Whisk together the ingredients for the dressing, season to taste. Roughly chop the parsley leaves, shred the chicken and add to the pasta along with the radish, soy beans, beetroot and radish sprouts. Gently mix together all the ingredients, making sure everything is thoroughly coated in the dressing, top with the toasted pumpkin seeds 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.
