Eat the WEEK
CREAMY CHICKEN & PASTA SALAD
PREP + COOK TIME 35 mins SERVES 6
• 3 cups water
• 400g chicken breast fillets
• 500g large pasta shells
• 2 stalks celery, trimmed, thinly sliced
• 1 red onion, thinly sliced
• 1 cup roasted pecans
• ½ cup thinly sliced cornichons or gherkins
• 50g baby rocket leaves
• salt and black pepper
CREAMY TARRAGON DRESSING
• ¾ cup mayonnaise
• ½ cup sour cream
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped tarragon
1 Bring the water to the boil in a saucepan, add chicken; simmer, covered, for 10 minutes or until cooked. Cool the chicken in poaching liquid for 10 minutes; drain, coarsely shred.
2 Meanwhile, cook pasta in a large saucepan of boiling water for 10 minutes until tender; drain. Rinse under cold water; drain.
3 Make Creamy tarragon dressing (see below).
4 Combine pasta in a large bowl with chicken, dressing and celery, onion, pecans, cornichons and rocket. Season to taste.
Creamy tarragon dressing
Combine all of the ingredients in a small bowl.
PER SERVE Energy 738kcal, 3089kj • Protein 26g • Total Fat 48g • Saturated Fat 9.4g • Carbohydrate 48g • Fibre 5.3g • Sodium 275mg • Sugar 7g
TIP
To make this dish even quicker, use leftover cooked chicken or a ready-cooked chicken from the supermarket.
Cook’s NOTES
If you don’t like creamy dressings, you can make a simple lemon and tarragon dressing by placing ¼ cup olive oil and ¼ cup lemon juice in a screw-top jar with 1 tablespoon tarragon; shake well and serve. Both dressings will keep in the fridge; shake or mix before use.
