Grilled chicken and lime pasta salad
6
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A colourful combo of crunchy fresh vegies and bow-tie pasta is drizzled with an asian-style dressing.
Ingredients
Dry pasta
200 g, farfalle (bow-tie) pasta
Frozen corn
1 cup(s), (160g)
Lime juice
¼ cup(s), (60ml)
Sambal oelek
2 tsp
Garlic
1 clove(s), crushed
Soy sauce
1 tbs, salt reduced
Sesame oil
1 tsp
Cooked skinless chicken breast
200 g, shredded
Carrot(s)
1 medium, cut into matchsticks
Red capsicum
1 medium, thinly sliced
Fresh mint
½ cup(s)
Fresh coriander
½ cup(s)
Rocket
2 cup(s), trimmed, coarsely chopped
Instructions
1
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.
2
Meanwhile, place the lime juice, sambal oelek, garlic, soy sauce and sesame oil in a small bowl and whisk until combined.
3
Add chicken, carrot, capsicum, mint, coriander and rocket to the pasta. Toss to combine. Drizzle with dressing and toss gently to combine. Serve.
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