Chicken salad

By admin
15 March 2012

Preparation time: 10 min

Cooking time: 20 min

Serves: 4


45 ml (3 T) olive oil

30 ml (2 T) apple cider vinegar

juice and zest of 1 lemon

15 ml (1 T) fresh basil (optional)

5 ml (1 t) Dijon mustard


500 ml (2 c) cooked chicken, shredded

125 ml (½ c) rice-shaped pasta

1 green pepper, seeded and cubed

250 ml (1 c) cherry tomatoes

80 ml (? c) raisins (optional)

salt and freshly ground black pepper to taste

micro herbs to garnish


Whisk together oil, vinegar, lemon juice and zest, basil and mustard in a small bowl.

Season to taste.


Place chicken in a medium bowl and mix with 60 ml dressing.

Cook pasta in a large pot of boiling salted water until just tender but still firm.

Drain the pasta, rinse under cold water to cool, drain well and transfer to large bowl.

Stir in the remaining dressing and toss.

Add chicken mixture, green pepper, tomatoes and raisins.

Season salad to taste, garnish and serve.

Photo: David Briers

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