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Easy chicken and pasta salad
- Ready In: 20 mins
- Serves: 4
Whip up this quick summer salad for a lunch or light dinner - easy if you've got leftover cooked pasta. And it works with all sorts of ingredients. See some of the variations you can try below.
Ingredients
- 1 cup small shell pasta
- 1 tablespoon olive oil
- 1 cup cooked chicken pieces, diced and skin removed (around 200g)
- 1 punnet (250g/8oz) cherry tomatoes, halved
- 1 avocado, diced
- 2 tablespoons (60g/2oz) chopped sun-dried tomato
- 1/3 cup chopped parsley
- juice of 1 lemon
Nutrition per serve
One serve = 1720 kJ (410 cals), 22g fat (includes 5g saturated fat ), 32g carbohydrate (includes 7g sugars), 6g fibre, 55mg sodium. Read our nutrition rating system.
Directions
1. Bring a large saucepan of water to the boil and cook pasta for 8 minutes, until tender. Drain and rinse under cold water. Place in a large bowl, add olive oil and toss well.
2. Add chicken, tomatoes, avocado, sun-dried tomatoes and parsley to pasta and combine. Drizzle over lemon juice. Toss lightly and serve in a bowl.
Variations
Substitute 1 x 400g can of tun that you drain and add in place of the cooked chicken. Add in 2-3 tablespoons drained capers.
Swap the chicken for 1 cup of any cold cooked meat you have leftover eg roast lamb, roast beef. Add a dash of grated horseradish sauce to the pasta.
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Catherine Saxelby
Hi. I’m an accredited nutritionist, blogger and award-winning author. I can help you make sense of all those crazy fad diets and weird super foods.
My aim is to help busy women eat nutrient-dense foods so they maintain a healthy weight while having heaps of energy :) And stay productive.
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