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Photo of Chargrilled chicken 'minestrone' salad by WW

Chargrilled chicken 'minestrone' salad

Total Time
30 min
10 min
20 min
Take all the regular tasty ingredients of a minestrone soup and turn it into a summer salad for a fresh idea.


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

Fresh oregano

1 tbs, finely chopped, plus extra leaves to garnish

Cherry tomatoes

125 g, quartered

Red onion

½ medium, chopped


2 stick(s), thinly sliced

Canned borlotti beans, rinsed, drained

240 g, (1 x can)

Fresh basil


Olive oil

1 tbs

White wine vinegar

1 tbs

Shaved parmesan cheese

2 tbs


  1. 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.
  2. 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.
  3. 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.


TIP: Got leftovers? Store any leftovers in an airtight container in the fridge for up to 2 days. Enjoy cold.