Name: Chicken and watercress pasta salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Chicken & watercress pasta salad; 500 gram short pasta; 180 gram green beans, trimmed, sliced diagonally; 2 cup (240g) frozen peas; 3 cup (480g) shredded cooked skinless chicken; 4 cups (160g) firmly packed trimmed watercress; 1 cup fresh flat-leaf parsley leaves, loosely packed; 3/4 cup (60g) flaked natural almonds; Lemon and watercress dressing; 2 cups firmly packed trimmed watercress; 1 cup loosely packed fresh flat-leaf parsley leaves; 1 tablespoon finely grated lemon zest; 1 tablespoon lemon juice; 2/3 cup (160ml) extra virgin olive oil; 2 tablespoons white wine vinegar

This chicken and watercress pasta salad is fresh, zesty and ready in under 30 minutes. It’s perfect for your next lunch get together.

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Ingredients

Chicken & watercress pasta salad

500 gram short pasta

180 gram green beans, trimmed, sliced diagonally

2 cup (240g) frozen peas

3 cup (480g) shredded cooked skinless chicken

4 cups (160g) firmly packed trimmed watercress

1 cup fresh flat-leaf parsley leaves, loosely packed

3/4 cup (60g) flaked natural almonds

Lemon and watercress dressing

2 cups firmly packed trimmed watercress

1 cup loosely packed fresh flat-leaf parsley leaves

1 tablespoon finely grated lemon zest

1 tablespoon lemon juice

2/3 cup (160ml) extra virgin olive oil

2 tablespoons white wine vinegar

Method

Chicken & watercress pasta salad

1.Cook pasta in a large saucepan of boiling water for 1 minute less than packet instructions state, or until pasta is slightly firmer than al dente. Drain, rinse under cold running water, drain.

2.Meanwhile, make lemon and watercress dressing. Blend or process ingredients until smooth, season to taste.

3.Boil, steam or microwave beans and peas, separately, until vegetables are just tender, drain. Refresh in a bowl of iced water, drain, then transfer to a large bowl.

4.Add pasta, chicken, watercress and parsley to bowl. Toss gently to combine. Place salad on a large platter or divide among bowls. Top with almonds. Drizzle with dressing.

You could substitute another small pasta for the pasta shells. You will need 2 bunches of watercress. For a modern look, split the green beans in half lengthways and arrange with other ingredients in individual containers, then drizzle with dressing. Do ahead: Recipe can be prepared 8 hours ahead up to the end of step 4.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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