Prep Time:5 mins
Understanding food allergies and intolerances
Chicken and pasta salad
Cooking Time:20 mins
Serves:4 Adults
This is the perfect salad to make for a healthy lunch option that is packed with protein and low in fat and sugar.
About this recipe
Adapted from 101 Square Meals
Ingredients
- 1 red pepper, thickly sliced
- 1 red onion, thickly sliced
- 10ml of olive oil
- 300g of pasta
- 4 chicken breasts
- 2 garlic cloves, crushed
- 150g of cherry tomatoes, halved
- 50g of salad leaves, such as rocket
- 1 tablespoon of white wine vinegar
Method
- Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Mix the pepper and onion with 1 tablespoon oil and roast for 20 minutes.
- Cook the pasta according to packet instructions, drain and set aside.
- Slice the chicken into bite size pieces.
- Heat the remaining oil in a frying pan over medium heat.
- Fry the chicken for 6-8 minutes until cooked and no pink in the middle.
- Mix the pasta, chicken, onion, pepper, cherry tomatoes, rocket and vinegar in a bowl and serve.
What you will need
- Baking tray
- Chopping board
- Chopping knife
- Frying pan
- Mixing bowl
- Wooden spoon
"Make sure to check that the chicken is cooked through before serving. Using a clean knife, cut the meat open to check it is piping hot all the way through and there should be no pink meat left."
