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‘CLT’ pasta salad recipe

‘CLT’ pasta salad recipe

2 ratings

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

  • Serves 4
  • Takes 15 mins
  • 481 calories / serving


  • 300g penne
  • 6 tbsp reduced-fat mayonnaise
  • 2 tbsp reduced-fat crème fraîche
  • 1 tsp wholegrain mustard
  • ½ lemon, juiced​
  • 300g leftover roast chicken, shredded
  • 1 Sweet Gem lettuce, shredded
  • 165g baby plum tomatoes, halved
  • 10g basil leaves, torn
If you haven't got penne, try using fusilli or another short pasta

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    3g 15%
  • Sugars

    5g 5%
  • Salt

    0.5g 9%

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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