Chicken Pasta Salad

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our weekly newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK
  • FOR DRESSING

Nutritional

  • Serving Size: 1 (455.3 g)
  • Calories 594.1
  • Total Fat - 16.4 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 600 mg
  • Sodium - 234.9 mg
  • Total Carbohydrate - 61.3 g
  • Dietary Fiber - 9.1 g
  • Sugars - 5.6 g
  • Protein - 51.3 g
  • Calcium - 63.2 mg
  • Iron - 8.1 mg
  • Vitamin C - 34.3 mg
  • Thiamin - 0.3 mg

Step 1

Cook pasta in a large saucepan of boiling, salted water until tender and then drain and cool.

Step 2

Remove skin and bones from chicken and discard them and then roughly chop flesh and place in a large bowl.

Step 3

Using a small, sharp knife, cut away kernels from corn and add to chicken.

Step 4

Stir pasta, onions, carrot, tomatoes, capsicum, fetta and parsley into chicken mixture.

Step 5

To make dressing whisk all ingredients in a jug and pour dressing over salad and toss to combine.TIP - Salad can be made up to two days ahead and if doing so make an extra quantity of dressing, as the salad with absorb the dressing on standing. Before placing in lunch boxes, stir in a little extra dressing.

Tips & Variations


No special items needed.

Related