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Liven up your lunches with this 'CLT' (chicken, lettuce and tomato) salad. Ready in just 15 minutes, this speedy pasta salad is a great way to use up leftover roast chicken. See method
of the reference intake Carbohydrate 56.2g Protein 31.1g Fibre 3g
1. Cook the pasta to pack instructions. Reserve a little cooking water, then drain; let the pasta cool slightly.
2. Meanwhile, mix together the mayo, crème fraîche, mustard and lemon juice. Season and set aside.
3. In a large bowl, mix the cooked pasta with the dressing, then stir in the remaining ingredients, adding a splash of cooking water to loosen, if needed. Serve at room temperature.
Tip: Any leftover protein works here – try roast pork, sausages or even roasted veg.
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