Grilled chicken and lime pasta salad
200 g, farfalle (bow-tie) pasta
frozen corn kernels
1 cup(s), (160g)
¼ cup(s), (60ml)
1 clove(s), crushed
1 tbs, salt reduced
Skinless chicken breast, baked or roasted
200 g, shredded
1 medium, cut into matchsticks
1 medium, thinly sliced
2 cup(s), trimmed, coarsely chopped
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add corn for the last 2 minutes of cooking. Drain and rinse under cold water. Drain. Transfer to a large bowl.
- Meanwhile, place the lime juice, sambal oelek, garlic, soy sauce and sesame oil in a small bowl and whisk until combined.
- Add chicken, carrot, capsicum, mint, coriander and rocket to the pasta. Toss to combine. Drizzle with dressing and toss gently to combine. Serve.