HOW TO MAKE CHICKEN SALAD

MEDITERRANEAN CHICKEN PASTA SALAD Serves 6-8

Ingredients

30ml olive oil

4 chicken breast fillets

125g asparagus spears

125ml drained sundried tomatoes, sliced

125ml drained pickled peppers

100g black olives, pitted and halved 250g pasta

125g feta cheese, cubed

125ml shredded basil

Handful of baby salad leaves

125ml olive oil

45ml red wine vinegar

10ml chopped garlic

5ml Dijon mustard

Salt and pepper

Method

Heat the oil and fry the chicken breasts until cooked through. Remove and set aside to cool, then slice.

Add the asparagus to the pan and cook until just tender. Add to the chicken.

Add the sun-dried tomatoes, peppers and olives.

Bring a large pot of water to the boil and cook the pasta until a little past the al dente stage. Drain and rinse well.

Add the pasta to the chicken.

Add the feta, basil and baby leaves. Combine the olive oil, vinegar, garlic, mustard and seasoning, and mix well.

Pour over the salad and pile onto a serving plate.