Ingredients
500 gram macaroni pasta
250 gram asparagus, trimmed, chopped coarsely
3 cup (480g) shredded cooked chicken
200 gram button mushrooms, sliced
1/3 cup finely chopped fresh chives
Mustard mayo dressing
1/3 cup (80g) light sour cream
1/2 cup (150g) mayonnaise
1 tablespoon lemon juice
1 tablespoon wholegrain mustard
Method
1. Cook pasta in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.
2. Meanwhile, boil, steam or microwave asparagus until just tender; drain.
3. Make mustard mayo dressing. Combine the ingredients in a small bowl.
4. Place pasta and asparagus in large bowl with dressing and remaining ingredients; toss gently.
You will need to purchase a large barbecued chicken weighing about 900g for this recipe. This salad should be assembled just before serving.
Note
Related
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