Name: Chicken, hazelnut and rocket salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 gram (8 ounces) linguine pasta; 340 gram (11 ounces) chicken breast fillets; 1/2 cup (70g) roasted hazelnuts, chopped coarsely; 100 gram (3½ ounces) curly endive; 150 gram (4½ ounces) baby rocket (arugula) leaves; 1/3 cup (80ml) lime juice; 1/3 cup (80ml) olive oil; 2 clove garlic, crushed; 2 teaspoon dijon mustard

Ingredients

250 gram (8 ounces) linguine pasta

340 gram (11 ounces) chicken breast fillets

1/2 cup (70g) roasted hazelnuts, chopped coarsely

100 gram (3½ ounces) curly endive

150 gram (4½ ounces) baby rocket (arugula) leaves

1/3 cup (80ml) lime juice

1/3 cup (80ml) olive oil

2 clove garlic, crushed

2 teaspoon dijon mustard

Method

1.Cook pasta in large saucepan of boiling water until tender, drain. Rinse under cold water, drain.

2.Meanwhile, cook chicken on heated oiled grill plate (or grill or barbecue) until browned and cooked through. Cover, stand 5 minutes, then cut into thin slices.

3.Place pasta and chicken in large bowl with nuts, endive, rocket and combined remaining ingredients, toss gently to combine.

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Ingredients

Method

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