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Succulent chicken and pasta salad

A recipe from the Good Food collection.


Succulent chicken and pasta salad
Succulent chicken and pasta salad
1 boneless, skinless chicken breast
375 ml (13 fl oz/1½ cups) chicken stock
350 g (12 oz) fusilli pasta
150 g (5½ oz) asparagus, cut into short lengths
150 g (5½ oz) gruyère cheese, grated
2 spring onions (scallions), thinly sliced 
60 ml (2 fl oz/¼ cup) olive oil
60 ml (2 fl oz/¼ cup) lemon juice
½ teaspoon sugar


1. Put the chicken and stock in a frying pan. Bring to the boil, then reduce the heat and poach gently, turning regularly, for 8 minutes, or until tender and cooked through. Remove the chicken, cool and slice thinly.

2. Cook the pasta in a large saucepan of boiling salted water for 10–12 minutes, or until al dente. Drain and cool.

3. Cook the asparagus in boiling water for 2 minutes. Drain and place in a bowl of iced water. Drain again. Combine with the chicken, pasta, cheese and sping onions in a large bowl.

4. To make the dressing, whisk the ingredients together. Season to taste with salt and pepper. Add to the salad and toss well. Transfer to a serving bowl and serve.

Main ingredient:
Chicken, Pasta
Side Dish, Lunchbox


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