Chargrilled chilli chicken pasta salad recipe

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 478 calories / serving
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Chargrilled chicken lends a gorgeous smoky flavour to this pasta salad. Finished with a punchy lime and chilli dressing, it's the perfect way to spice up al desko lunches. 

  1. In a large pan of salted water cook the Riccioli pasta according to the packets instructions. Drain, toss in 1 tbsp of the olive oil and set aside to cool. 
  2. Whisk together the remaining oil with the lime zest and juice sugar and chilli. 
  3. Combine the chicken with the cooled pasta, fennel, sugar snaps, spring onions and coriander, then pour over the dressing. Gently mix together all the ingredients, making sure everything is thoroughly coated, season and serve.

See more Pasta recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 200g pack of Tesco chunky flame grilled chicken, sliced
  • 300g riccioli pasta
  • ½ small fennel bulb, thinly sliced
  • 80g sugar snap peas sliced into thirds
  • 2 spring onions sliced
  • hand full of coriander roughly chopped
  • zest and juice of 1 ½ limes
  • 1 red chilli deseeded and finely chopped
  • 4tbsp olive oil
  • 1 pinch of sugar
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  • Energy 2008kj 478kcal 24%
  • Fat 16.2g 23%
  • Saturates 2.8g 14%
  • Sugars 3.5g 4%
  • Salt 0g 0%

of the reference intake
Carbohydrate 56.3g Protein 23.7g Fibre 4.3g


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