Chicken pasta salad

By admin
23 September 2010

Serves 6

Preparation time: 15 min

Cooking time: 15 min


2 cloves garlic, crushed

60 ml (¼ c) chopped sun-dried

tomatoes in vinaigrette

30 ml (2 T) chopped fresh parsley

15 ml (1 T) chopped fresh thyme or oregano

90 ml (6 T) olive oil

15 ml (1 T) balsamic vinegar

5 ml (1 t) grated lemon rind

freshly ground black pepper


1 yellow pepper, halved

1 red pepper, halved

500 g chicken breast fillets, steamed and shredded with a fork

4 plum tomatoes, cut into wedges and seeded

500 g cooked pasta shapes such as bowtie

125 ml (½ c) pitted black olives

15 ml (1 T) caper berries with stems, deep-fried until crisp

30 ml (2 T) toasted pine nuts (optional)

fresh basil


Blend the ingredients and set aside.


Preheat the oven to 200 °C.

Put the peppers on a baking sheet, skin side up, and roast until the skin begins to blister and blacken.

Put the peppers in a plastic bag and leave to cool.

Remove the skins and cut the peppers into strips.

Mix with the remaining salad ingredients in a salad bowl and pour over the dressing.

Toss and serve as a light meal with bread.

TIP: We tried a healthier version by steaming chicken breast fillets and moistened the salad with a tangy dressing. Like our photographer, most guys won’t realise they’re eating steamed food.

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