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Chargrilled chilli chicken pasta salad recipe

13 ratings

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. See method

Serves 4
15 mins to prepare and 10 mins to cook
478 calories / serving
Healthy

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
4 tbsp olive oil
1 pinch of sugar

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2010kj
478kcal 24%
Fat
16g 23%
Saturates
3g 14%
Sugars
4g 4%
Salt
0g 0%

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

Method

Bring a large pan of salted water to the boil and cook the Riccioli pasta according to the packets instructions. Drain, toss in 1 tbsp of the olive oil and set aside to cool.

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Whisk together the remaining oil with the lime zest and juice sugar and chilli.
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.