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Chicken Kiev pasta salad

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Recipe may contain gluten, peanuts, tree nuts, milk and fish.

This faster pasta dish is done in just 10 minutes. It’s an easy midweek winner with a garlic bread crouton hack.

8 Ingredients


  • 1 lemon

  • 1 small red onion

  • 250g pkt fresh I Pastai Vegan Green Pea Casarecce pasta

  • 270g bought garlic bread slices

  • 4 baby cucumbers

  • 80ml (1/3 cup) Birch & Waite Green Goddess Dressing

  • 80g baby spinach

  • 200g cooked shredded chicken

5 Method Steps


  • Step 1

    Put kettle on. Preheat a sandwich press. Fill one-third of a large saucepan with water and place over high heat. Cover. Bring to boil.

  • Step 2

    While the water and sandwich press heat up, juice the lemon

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    (1 lemon) into a bowl. Cut the onion (1 small red onion) into thin wedges and add to the bowl. Season with salt and set aside to pickle slightly.


  • Step 3

    Pour boiling water from the kettle into pan of hot water. Cover and return to the boil. Add the pasta (250g pkt fresh I Pastai Vegan Green Pea Casarecce pasta) and cook following packet directions for 1 minute less than stated on the packet. Drain. Return to pan.

  • Step 4

    While the pasta cooks, place the garlic bread (270g bought garlic bread slices) in the hot sandwich press and cook for 1-2 minutes or until golden. Cut into large croutons. Thickly slice the baby cucumbers (4 baby cucumbers).

  • Step 5

    Add half the dressing (80ml (1/3 cup) Birch & Waite Green Goddess Dressing) to pasta and toss. Arrange pasta, spinach (80g baby spinach), chicken (200g cooked shredded chicken), croutons and qukes in a large serving bowl. Drain onion and add to bowl. Drizzle over remaining dressing, season and serve.
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Recipe Notes

Make it vegetarian by swapping chicken for canned cannellini beans

Nutritional Information

Per serving

  • 527

  • 2204 kj

  • 14.3g

  • 4.3g

  • 7.6g

  • 35.5g

  • 45.8g

All quantities above are averages

Image by Michelle Southan And Jeremy Simons

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