Name: Chicken, walnut and fetta pasta salad
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 100 gram wholemeal penne; 1 cup (160g) cooked chicken, coarsely shredded; 1 cup fresh flat-leaf parsley leaves, loosely packed; 1/4 cup (25g) walnuts, toasted, coarsely chopped; 80 gram reduced-fat fetta, crumbled; 1 (100g) trimmed stalk celery, sliced finely; 1 small_piece (130g) apple, sliced finely; 1/2 small_piece (50g) red onion, sliced finely; 1/4 cup (60ml) 99% fat-free vinaigrette

Ingredients

100 gram wholemeal penne

1 cup (160g) cooked chicken, coarsely shredded

1 cup fresh flat-leaf parsley leaves, loosely packed

1/4 cup (25g) walnuts, toasted, coarsely chopped

80 gram reduced-fat fetta, crumbled

1 (100g) trimmed stalk celery, sliced finely

1 small_piece (130g) apple, sliced finely

1/2 small_piece (50g) red onion, sliced finely

1/4 cup (60ml) 99% fat-free vinaigrette

Method

1.Cook pasta in a large saucepan of boiling water until just tender. Drain, rinse under cold water, drain.

2.Combine pasta with remaining ingredients in a large bowl, toss gently.

Use barbecued chicken breast with the skin removed, leftover roast chicken, or pan-fried or poached chicken breasts. If making ahead of time, don’t dress the salad until ready to serve. We used a fat-free french vinaigrette, but dress the salad with your favourite fat-free dressing.
Note

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Ingredients

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