Chicken salad with wholewheat pasta
Wholewheat Pasta, dry
1 small, red, thinly sliced
2 stick(s), chopped
1 medium, green, cored and chopped
1 medium, deseeded and chopped
Sweetcorn, tinned, drained
100 g, thawed if frozen
2 teaspoon(s), level
Low Fat Natural Yogurt
150 g, natural
Roast Chicken, Mixed Meat, Skinless
300 g, skinless, chopped
1 pinch, and freshly ground black pepper
- Cook the pasta in lightly salted boiling water for 12-15 minutes, until tender. Rinse with cold water and drain well.
- Meanwhile, mix together the red onion, celery, apple, pepper, sweetcorn, chicken and parsley or chives. Stir in the pasta and yogurt. Season.
- Cover and keep chilled for up to 2 days.