Summer salad recipe

3 ratings Rate
  • Serves 4
  • 40 mins to prepare and 15 mins to cook
  • 583 calories / serving
  • Healthy
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Cook the pasta in boiling salted water according to packet instructions. Once cooked, drain thoroughly, toss with a little olive oil and leave to cool.

Shred the meat from the chicken thighs. Mix the chicken, tomatoes, cucumber, sweetcorn and lambs lettuce in a large bowl.

For the dressing

Whisk the ingredients together and season. If the mixture is too thick, loosen with a little water. Using large spoons, gently mix together all the ingredients, making sure everything is thoroughly coated. 

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

  • 300g penne pasta
  • 4 chicken thighs, skinned and roasted
  • 4 tomatoes, seeded and finely chopped
  • ½ cucumber, seeds scraped out and finely chopped
  • 200g sweetcorn, drained
  • 60g lambs lettuce or purslane
  • For the dressing

  • 4 heaped tbsp mayonnaise or fromage blanc
  • 1tbsp honey
  • 1½tbsp grain mustard
  • salt
  • pepper
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  • Energy 2461kj 583kcal 29%
  • Fat 19.4g 28%
  • Saturates 3.5g 18%
  • Sugars 15.4g 17%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 79.5g Protein 27.5g Fibre 6.3g

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