You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
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.
See more Chicken recipes
Before you comment please read our community guidelines.