Chicken pasta salad

Method 1

Ingredients

1 red pepper

deseeded and thickly sliced

1 red onion

thickly sliced

1 tbsp olive oil

300g penne

or fusilli pasta

4 skinless chicken breasts

2 tbsp each chopped thyme

and oregano

pinch dried chilli flakes

2 garlic cloves

crushed

150g pack cherry tomato

halved

50g bag rocket

1 tbsp white wine vinegar

step 1

Heat oven to 220C/200C fan/gas 7. Mix the pepper and onion with 1 tsp oil and roast for 20 mins.

step 2

Cook the pasta following pack instructions. Drain and set aside.

step 3

Meanwhile put the chicken breasts between two sheets of cling film and bash with a rolling pin until they’re about 1cm thick. Mix remaining oil, herbs, chilli and garlic then rub all over the chicken. Heat a griddle or barbecue and cook for 3-4 mins on each side.

step 4

Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.

Method 2

🧾 Ingredients (Serves 4–6)

For the Salad:

Pasta – 2 cups uncooked (penne, fusilli, or farfalle work well)

Cooked chicken – 2 cups, shredded or chopped

(grilled, rotisserie, or leftover chicken breast)

Cherry tomatoes – 1 cup, halved

Cucumber – 1 cup, diced

Red bell pepper – ½ cup, chopped

Red onion – ¼ cup, finely chopped

Sweet corn – ½ cup (canned or thawed frozen)

Black olives – ¼ cup, sliced (optional)

Cheese – ½ cup cubed or shredded (e.g. cheddar, feta, or mozzarella)

Fresh parsley or basil – 2 tbsp, chopped (optional)

For the Dressing (Creamy Version):

Mayonnaise – ½ cup

Greek yogurt or sour cream – ¼ cup

Dijon mustard – 1 tsp

Lemon juice – 1–2 tbsp

Salt & pepper – to taste

Garlic powder – ½ tsp (optional)

OR for a Lighter Vinaigrette Dressing:

Olive oil – ¼ cup

Red wine vinegar – 2 tbsp

Dijon mustard – 1 tsp

Honey or maple syrup – 1 tsp (optional)

Salt & pepper – to taste

Italian herbs – 1 tsp

🥣 Instructions

Cook the pasta

Boil in salted water until al dente. Drain and rinse under cold water to cool.

Prep the chicken

Use pre-cooked or grill your own. Shred or chop into bite-sized pieces.

Make the dressing

Whisk together all dressing ingredients in a small bowl or jar.

Combine everything

In a large bowl, mix the pasta, chicken, vegetables, and cheese.

Pour dressing over and toss to combine.

Chill (optional)

Refrigerate for 30+ minutes for best flavor.

Serve

Top with fresh herbs and a sprinkle of black pepper or extra cheese if desired.

Comments

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