Go Back

Chicken pasta salad

Print Recipe
Throw together this quick and easy pasta salad using leftover chicken, tomatoes and greens for a protein-packed lunch or midweek dinner
Course Lunch or Dinner
Cook Time 20 minutes
Calories 339

Ingredients

  • 1 cooked chicken breasts torn into pieces
  • 150 g fusilli (variety of pasta)
  • 1 tbsp olive oil
  • 2 tbsp red wine vinegar
  • a few dashes Tabasco
  • 1/2 red onion thinly sliced
  • 200 g cherry or baby plum tomatoes halved
  • 1 handful rocket
  • 1 handful basil torn

Instructions

  • Cook the pasta in a large pan of salted boiling water following pack instructions, then drain well.
  • Put the oil, vinegar, Tabasco and lots of seasoning in a bowl, tip in the hot pasta and mix well.
  • Once cooled slightly, add the red onion, tomatoes and chicken, and mix again. Chill.
  • When ready to serve, stir through the rocket and basil, and divide between bowls.

Nutrition

Calories: 339kcal | Carbohydrates: 38g | Protein: 27.7g | Fat: 6.8g