Chicken Pasta Salad with Rocket & Pine Nuts
This Chicken Pasta Salad is easy and quick to make with just a few simple ingredients but is incredibly delicious! Enjoy it for lunch, dinner, take it to a picnic or by the beach. It's SO YUM!!! Please do try!
[adrotate group="2"] [adrotate group="4"]- 2 Whole Chicken Breasts (from Smina Poultry)
- 500g/17.6oz Fusilli Pasta
- 200g/7oz Rucola/Rocket/Argula
- Toasted Pine Nuts
- 1 Jar (400g/14oz) Mayonnaise
- 2 Cloves Garlic (minced)
- 2 Tsp Dried Tarragon
- 3 Tsp Honey
- 3 Tsp Dijon Mustard
- ½ Cup Milk
- Juice of 1 Lemon
- Mix all ingredients together in a jug adding the lemon juice last.
Place the chicken breasts in a saucepan covered in water. Cover, bring to boil then simmer for 45-60 minutes, until breasts are cooked.
Turn off heat, with the lid on let the chicken cool completely in the water till you can pick it up by hand. (Cooking the chicken this way makes it moist and tender).
When ready, cut into bite sized pieces.
Cook pasta al dente. Drain and rinse under cold water.
Transfer half of the cooked pasta to a large dish. Top with half of the rucola and chicken. Repeat; pasta, rucola and chicken.
Pour over dressing, mix through pasta and serve immediately.
Top with toasted pine nuts.
- The salad dressing can be prepared a day before.
- Pasta salad can also be prepared beforehand on the same day.
- Cover in clingfilm and keep refrigerated. Mix in dressing before serving.
- Any leftovers will still be good the following day.