Chargrilled chicken 'minestrone' salad
Wholemeal pasta, dry
120 g, penne
Green string beans
100 g, cut into thirds
1 medium, hlaved, thinly sliced
Skinless chicken breast
450 g, (Buy 500g) halved horizontally
1 tbs, finely chopped, plus extra leaves to garnish
125 g, quartered
½ medium, chopped
2 stick(s), thinly sliced
Canned borlotti beans, rinsed, drained
240 g, (1 x can)
White wine vinegar
Shaved parmesan cheese
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add green beans and zucchini for last 2 minutes of cooking. Drain and rinse under cold water. Drain well.
- Meanwhile, preheat a chargrill or barbecue over medium-high heat. Lightly spray chicken with oil and sprinkle with oregano. Season with salt and pepper. Cook for 3–4 minutes each side or until cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before thickly slicing.
- Combine pasta mixture, tomatoes, onion, celery, borlotti beans, basil and chicken in a large bowl. Drizzle with oil and vinegar and toss to combine. Serve sprinkled with parmesan and extra oregano.