Summer Chicken and Pasta Salad

Healthiness : (214 votes)

Difficulty:  
Comments:

Skills required: using a knife, using the hob

Processes used: chopping, tossing, draining

Preparation Time: 5-10 minutes
Cooking Time: 15 minutes
Number of servings: 2 as a main course, 4 as a side dish.
Serving suggestions: Serve with homemade lemonade for a perfect summer meal.

 Show all


 This light, easy to make, chicken salad is great on its own or as part of a picnic spread. Try adding some watercress, chopped radishes or spring onions for variety.

• 100g pasta shapes (small shapes are best)
• 1 baby gem lettuce
• 1 tomato
• ¼ cucumber
• 1 carrot
• 100g cooked sliced chicken
• 2 x 15ml low fat dressing

Remove the chicken skin and discard to lower the fat content of this dish.

Wholewheat pasta is better for you than refined pasta.

Use low fat dressing as a healthier option.

• Saucepan
• Vegetable knife
• Grater
• Colander
• Salad spoons (for mixing)
• Serving dish
• Teaspoon (5mls)

Always wash your hands before preparing food.

1. Add the water to saucepan and bring it to the boil 
2. Add the pasta and simmer for about 8-10 minutes (check the packet instructions for exact timing)
3. While the pasta is cooking, prepare the other ingredients. Shred the lettuce and the chicken by hand, removing the skin. Slice the tomato, chop the cucumber into small chunks. Then peel and grate the carrot
4. Drain the boiling water from the pasta using a colander
5. Cool the pasta by rinsing it under a cold tap for a few moments. Allow to drain well
6. Place the pasta in the serving dish and stir in 15 mls of the dressing
7. Add all the other ingredients and toss lightly to mix
8. Drizzle over the remaining dressing

There are 2 comments for this recipe.
Add a comment

Name: Lori	13th June 2013
Brilliant

Name: Mrs Davis	7th November 2011
We used this with our Year 8's. Many thanks, more recipes to cover the basics would be great.

View all comments, or Add a comment