Chicken & pasta salad
HINT: Cooked chicken breast can be used instead of barbecued chicken.
500 g spiral pasta
2 cups frozen vegetables (peas, corn, diced carrot)
1 barbecued chicken
2 stalks celery, chopped
125 g (½ cup) low-fat mayonnaise
125 g (½ cup) low-fat natural yoghurt
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
2 tablespoons chopped fresh dill, optional
freshly ground black pepper, to taste
2 cups frozen vegetables (peas, corn, diced carrot)
1 barbecued chicken
2 stalks celery, chopped
125 g (½ cup) low-fat mayonnaise
125 g (½ cup) low-fat natural yoghurt
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
2 tablespoons chopped fresh dill, optional
freshly ground black pepper, to taste
Cook the pasta in a large pan of boiling water until al dente. Rinse under cold water and drain well. Cook the vegetables according to packet instructions. Remove the meat (minus skin and fat) from the chicken and chop it roughly. Combine the pasta, vegetables, chicken and celery in a large bowl. Mix the mayonnaise, yoghurt, lemon juice, rind and dill in a small bowl, then add to the pasta mixture. Toss to mix the dressing through the salad and season to taste.
| ANALYSIS per serve |
4
|
6
|
|---|---|---|
| Energy kJ (Cal) |
3380 (807)
|
2253 (538)
|
| Carbohydrate (g) |
102
|
68
|
| Protein (g) |
63
|
42
|
| Fat (g) |
15
|
10
|
| Iron, zinc |
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4-6
