CREAMY CHICKEN & PASTA SALAD

PREP + COOK TIME 35 MIN­UTES SERVES 6

The Australian Women’s Weekly Food Magazine - - What’s For Dinner? -

3 cups (750ml) water

400g chicken breast fil­lets

500g large pasta shells

2 stalks cel­ery (300g), trimmed,

sliced thinly

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

fresh tar­ragon

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.

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