Pasta Salad with Chicken & Avocado
in honey mustard dressing with Greek-style cheese
Tomatoes were brought to Europe by explorers. Initially grown as ornamental plants in South America, they were soon discovered for their delightful flavour and culinary versatility.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Penne
(Contains Wheat May be present Mustard, Soy)
100 g
Radicchio & iceberg lettuce
1 piece
Tomato
25 g
Greek-style cheese
(Contains Milk)
1 piece
Chicken breast with Mediterranean herbs
½ piece
Avocado
Not included in your delivery
½ tablespoon
Mustard
1 teaspoon
White wine vinegar
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
[Plant-based] butter
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the pasta for 9 - 11 minutes, then drain and rinse under cold water.
- Meanwhile, melt a knob of butter in a frying pan over medium-high heat and fry the chicken for 2 - 3 minutes per side.
- Lower the heat and fry for a further 4 - 5 minutes, or until done.
- Dice the tomato.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Slice the chicken breast.
Did you know... avocado is rich in unsaturated fat, which is good for cholesterol levels and overall cardiovascular health.
- In a salad bowl, combine the mayonnaise with the honey, mustard and white wine vinegar.
- Season to taste with salt and pepper.
- Transfer the lettuce, tomato and pasta to the salad bowl and toss well to combine with the dressing.
- Serve the pasta salad on plates.
- Top with the chicken and avocado.
- Crumble over the Greek-style cheese to finish.