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Chicken & Pasta twirl salad

Chicken & Pasta twirl salad

Not suitable for vegetarians

Allergens

Gluten, Wheat, Mustard, Barley

Ingredients

ingredients
Item Quantity Allergen
pasta Twirls 800g Gluten/ Wheat
Red Onions 300g
Red peppers 300g
Cherry Tomatoes 600g
Cooked Chicken 1.2kg
Olive oil 300ml
Mustard 20g Mustard
Vinegar 60ml Barley
Mixed leaf salad 175g
Cucumber 250g
Cherry tomatoes 200g
Red onions 100g
Carrots 20g
Watercress 25g

Method

  • Boil the pasta until 'al dente', then rinse and cool.
  • Finely chop the onions and peppers and half the cherry tomatoes.
  • Mix into the pasta.
  • Add the diced chicken and mix well.
  • Make up a vinaigrette by combining all the ingredients together.
  • Pour vinaigrette over the chicken pasta just before serving.
  • Serve pasta with salad

 

Salads