Name: Chicken & watercress pasta salad
Cook time: 30 min
Total time: 30 min
Yield: 24
Ingredients: Chicken &watercress pasta salad; 500 gram small pasta shells; 2 cup (100g) watercress sprigs; 1 cup fresh flat-leaf parsley leaves, loosely packed; 1 tablespoon lemon juice; 2/3 cup (160ml) extra virgin olive oil; 2 tablespoon white wine vinegar; 1 medium_piece (140g) lemon, rind removed, cut into long strips; 3/4 cup (60g) flaked natural almonds; 180 gram green beans, trimmed, sliced diagonally; 2 cup (240g) frozen peas; 3 cup (480g) shredded barbecue chicken; 4 cup (200g) firmly packed watercress sprigs; 120 gram fresh goat's cheese, crumbled; 2 tablespoon lemon rind, finely grated

Ingredients

Chicken &watercress pasta salad

500 gram small pasta shells

2 cup (100g) watercress sprigs

1 cup fresh flat-leaf parsley leaves, loosely packed

1 tablespoon lemon juice

2/3 cup (160ml) extra virgin olive oil

2 tablespoon white wine vinegar

1 medium_piece (140g) lemon, rind removed, cut into long strips

3/4 cup (60g) flaked natural almonds

180 gram green beans, trimmed, sliced diagonally

2 cup (240g) frozen peas

3 cup (480g) shredded barbecue chicken

4 cup (200g) firmly packed watercress sprigs

120 gram fresh goat's cheese, crumbled

2 tablespoon lemon rind, finely grated

Method

1.Cook pasta in a large saucepan of boiling water for 1 minute less than packet instructions state, or until pasta is slightly firmer than al dente. Drain, rinse under cold running water, drain.

2.Meanwhile, make lemon and watercress dressing. Blend or process ingredients until smooth, season to taste.

3.Place almonds, in a large, dry frying pan, cook over a low-medium heat, stirring continuously, until golden. Remove from pan immediately.

4.Meanwhile, boil, steam or microwave beans and peas, separately, until vegetables are just tender, drain. Refresh in a bowl of iced water, drain, then transfer to a large bowl.

5.Add pasta, chicken and watercress to bowl with vegetables, add dressing, toss gently to combine. Divide salad into 24 x 1-cup containers, top each with toasted almonds, goat’s cheese and lemon rind to serve.

You could substitute another small pasta for the pasta shells. You will need 2 bunches of watercress. For a modern look, split the green beans in half lengthways and arrange with other ingredients in individual containers, then drizzle with dressing. Do ahead: Recipe can be prepared 8 hours ahead up to the end of step 4.
Note

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Ingredients

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