CREAMY CHICKEN & PASTA SALAD
PREP + COOK TIME 35 MINUTES SERVES 6
3 cups (750ml) water
400g chicken breast fillets
500g large pasta shells
2 stalks celery (300g), trimmed,
1 small red onion (100g), sliced thinly 1 cup (120g) roasted pecans
½ cup (90g) thinly sliced dill pickles
(see cook’s notes)
50g baby rocket leaves
CREAMY TARRAGON DRESSING ¾ cup (225g) mayonnaise
½ cup (120g) sour cream 2 tablespoons lemon juice 1 tablespoon finely chopped
1 Bring the water to the boil in a medium saucepan, add chicken; simmer, covered, for 10 minutes or until cooked. Cool chicken in poaching liquid for 10 minutes; drain, shred coarsely.
2 Meanwhile, cook pasta in a large saucepan of boiling water for 10 minutes or until tender; drain. Rinse under cold water; drain.
3 Make creamy tarragon dressing.
4 Combine pasta in a large bowl with chicken, dressing and remaining ingredients. Season to taste.
CREAMY TARRAGON DRESSING Combine all of the ingredients in a small bowl.