Mustard chicken and pasta salad 🥗 Recipe and photo credit @the.glitter.grater
3 pieces chicken fillet sliced in half lengthwise and marinated with the following:
1 teaspoon red chilli paste 2 table spoons lemon juice 1-2 tablespoons of Prego sauce½ teaspoon White pepper ½ teaspoon Dried thyme ½ teaspoon Dried oregano½ Dried parsley 2 tablespoons Mustard 2 drizzles Olive oil Salt to taste 1 teaspoon Garlic crushed
Dressing 2 tablespoons Mayonnaise 2 tablespoons lemon juice 2 tablespoons Mustard ½-¾ cup Plain yogurt Crack of black pepper Salt to taste 1 teaspoon Dried parsley crushed finely Little prego sauce
Salad:1 onions cubed finely ½ green pepper cubed½ red pepper cubed ⅓ of a cucumber sliced in half and sliced Handful of washed herb leaves Combine all of the above in a bowl and set aside
½ packet pasta ½ packet pasta Boil until cooked, drain and set aside.
1 tomato cubed 1 piece feta cheese cubedMixed herb leaves
For the chicken :Heat a pan and place the fillets on and let them Cook in whole pieces until tender and dry. Remove from pan and set aside to cool. Once cooked slice into pieces
For the dressing:Place all of the above in a bowl and whisk until combined. Adjust to taste preference and refrigerate until needed.
To assemble 1.) combine the drained pasta with the onions and peppers mixture and mix will to evenly spread the pasta into the veggies. 2.) pour over the salad dressing over the pasta and mix through until evenly distributed Over the salad. 3.) place on a plate and top with the chicken pieces, cubed tomato, feta cheese and mixed herb leaves