17 Aug Sunshine Chicken Pasta Salad
Sunshine Chicken Pasta Salad
Sliced chicken fillets marinated in honey, garlic, smoked paprika, oil and orange juice are pan-fried. Then, it’s mixed into a delicious summery salad of cooked pasta shapes, chopped PEPPADEW® Yellow Piquanté Peppers, chopped cucumber, red grapes, freshly chopped chives with zesty orange and honey dressing.
SERVING
Serves 4
PREP TIME
15 minutes
COOK TIME
10-15 minutes
SERVING
Serves 4
PREP TIME
15 minutes
COOK TIME
10-15 minutes
Ingredients
For the chicken marinade:
- 1 tbsp runny honey
- 1 tbsp oil
- 1 tsp smoked paprika
- 1 clove of garlic, peeled and crushed
- 1 orange, grated rind and juice
- 450g chicken fillets, diced
For the salad:
- 400g dried pasta shapes, cooked and drained
- 150g red grapes, halved
- 200g cucumber, diced
- 20g fresh chives, chopped
- 50g PEPPADEW® Yellow Piquanté Peppers, sliced
For the dressing:
- 2 tbsp orange juice
- 1 tsp runny honey
- 1 tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 1 clove of garlic, peeled and crushed
- Salt and freshly ground black pepper to taste
Method
- Make the marinade by mixing the honey, oil, paprika, garlic and 2 tbsp of the orange juice and rind together.
- Place the chicken in a bowl with the marinade and leave for 30 minutes or overnight in the fridge.
- Fry the chicken for 5-10 minutes or until cooked through – alternatively oven bake for about 10-15 minutes.
- Mix the salad ingredients together and stir in the chicken.
- Pour 2 tbsp of the remaining orange juice and rind into a jar with a screw top lid. Add the honey, oil, vinegar, garlic and seasoning, replace the lid and shake together to make the dressing.
- Spoon the dressing over the salad and mix gently to combine.
- Transfer the salad into a serving bowl and serve immediately or cover and store in the fridge.
