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Super food chicken pasta salad recipe

1 rating

This super salad lives up to its name. Loaded with tender chicken, earthy beetroot, peppery radishes and crunchy pumpkin seeds, it is one flavour-packed lunch. See method

Serves 4
15 mins to prepare and 25 mins to cook
537 calories / serving
Healthy

Ingredients

2 skinless chicken breasts
Peel of ½ a lemon
3 whole pepper corns
300g Wholemeal penne pasta
30g Radishes thinly sliced
100g soy beans
2 medium raw or cooked beetroot, grated
40g (1 1/2oz) pumpkin seeds, toasted
20g cress
4tbsp extra virgin olive oil

For the dressing

zest and juice of 1 lemon
1tbsp dijon mustard
handful of flat leaf parsley
1tsp honey
salt
pepper

If you haven't got penne, try using fusilli or another short pasta

Each serving contains

Energy
2250kj
537kcal 27%
Fat
21g 29%
Saturates
3g 15%
Sugars
6g 6%
Salt
0.7g 11%

of the reference intake
Carbohydrate 53.7g Protein 31.7g Fibre 8.6g

Method

Pick the leaves from the parsley and set aside, add the stems to a pan of boiling salted water along with the lemon rind and peppercorns. Place the chicken in the pan, cover and turn off the heat. Leave to poach for 20 minutes. After 20 minutes, cut into the thickest section of the chicken and check that it is cooked through, with no pink showing.
Meanwhile in a large pan of salted water cook the penne pasta according to the packets instructions. 2 minutes before the end of cooking time, add the soy beans. Drain, rinse under cold water and drain again. Toss in 1 tbsp of the olive oil set aside to cool.
Whisk together the ingredients for the dressing, season to taste. Roughly chop the parsley leaves, shred the chicken and add to the pasta along with the radish, soy beans, beetroot and radish sprouts. Gently mix together all the ingredients, making sure everything is thoroughly coated in the dressing, top with the toasted pumpkin seeds and serve.

See more Pasta recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.