Chicken And Pasta Salad -

Chicken And Pasta Salad

Moderate chemical, contains egg, free of dairy, gluten, nut and soy.

Ingredients

750 ml (3 cups) Chicken Stock
400 g (14 oz) chicken breast fillets
250 g (9 oz) dried rice pasta shells
100 g (3½ oz) snow peas (mangetout) or green beans, halved
80 g (½ cup) frozen green peas
1 Golden Delicious apple, peeled, cut into thin wedges
3 eggs

DRESSING

125 g (½ cup) Mayonnaise
3 tablespoons finely chopped fresh chives
1 tablespoon water
Ground sea salt

Details

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4

Method

Bring the chicken stock to the boil in a saucepan. Remove from the heat, add the chicken to the stock, then cover and allow to cool in the Iiquid.Take care not to allow the chicken to boil in the liquid or it will become tough and dry. After about 10 minutes, the chicken should be cooked (this time may vary by 1-2 minutes). Cool slightly, then slice the chicken thinly across the grain.

Meanwhile, cook the pasta following the packet instructions until ol dente. Drain, then cool under cold water. Drain again.

Boil, steam or microwave the snow peas or green beans until just tender Refresh under cold water, then drain.

Bring a small saucepan of water to the boil, add the frozen peas and cook for 2 minutes, or until bright green and tender. Drain well, then refresh under cold water.

Place the eggs in a saucepan of cold water and bring slowly to the boil over medium heat. Reduce the heat and simmer for 10 minutes. Remove the eggs from the water with a slotted spoon. Crack, cool and remove the shells. Cut each egg into quarters.

For the dressing, combine the mayonnaise, chives and water in a small bowl, then season to taste with salt.

Combine the chicken, pasta, snow peas or beans, peas, apple and egg in a large bowl. Add the dressing and toss gently to combine.

Related food category:

• Main Course