Name: Grilled chicken and risoni salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 chicken breast fillets; 1/4 cup (60ml) olive oil; 2 tablespoon lemon juice; 200 gram risoni; 1 red capsicum, diced; 1 1/2 cup thinly sliced celery; 1 cup (150g) pitted kalamata olives, halved; 1 small red onion, finely chopped; 1/4 cup shredded basil; 1 tablespoon white wine vinegar; 1 tablespoon dijon mustard

Ingredients

3 chicken breast fillets

1/4 cup (60ml) olive oil

2 tablespoon lemon juice

200 gram risoni

1 red capsicum, diced

1 1/2 cup thinly sliced celery

1 cup (150g) pitted kalamata olives, halved

1 small red onion, finely chopped

1/4 cup shredded basil

1 tablespoon white wine vinegar

1 tablespoon dijon mustard

Method

1.Lightly spray a chargrill with cooking oil spray and heat on medium. Brush chicken with a little of olive oil and season with pepper. Cook for 5 minutes each side, until cooked through. Transfer chicken to a plate, sprinkle with lemon juice and set aside to cool.

2.Meanwhile, cook risoni in a large saucepan of boiling, salted water according to packet directions. Drain, refresh under cold water, drain again. Place in a large bowl with capsicum, celery, olives, onion and basil.

3.Remove chicken from plate, reserving juices. Slice chicken thinly and add to risoni salad.

4.Strain chicken juices into a jug and add vinegar and mustard. Gradually add remaining oil in a stream, whisking until dressing thickens slightly. Pour over salad and toss to combine. Pack into four airtight containers.

Risoni is a small rice-shaped pasta which is great in soups and salads, but any small pasta would be fine. Try this with pork in place of chicken.
Note

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Ingredients

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