Chicken & watercress pasta salad

  • 30 mins cooking
  • Serves 24
  • Print


Chicken &watercress pasta salad
  • 500 gram small pasta shells
  • 2 cup (100g) watercress sprigs
  • 1 cup fresh flat-leaf parsley leaves, loosely packed
  • 1 tablespoon lemon juice
  • 2/3 cup (160ml) extra virgin olive oil
  • 2 tablespoon white wine vinegar
  • 1 medium_piece (140g) lemon, rind removed, cut into long strips
  • 3/4 cup (60g) flaked natural almonds
  • 180 gram green beans, trimmed, sliced diagonally
  • 2 cup (240g) frozen peas
  • 3 cup (480g) shredded barbecue chicken
  • 4 cup (200g) firmly packed watercress sprigs
  • 120 gram fresh goat's cheese, crumbled
  • 2 tablespoon lemon rind, finely grated


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
    Place almonds, in a large, dry frying pan, cook over a low-medium heat, stirring continuously, until golden. Remove from pan immediately.
  • 4
    Meanwhile, 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.
  • 5
    Add pasta, chicken and watercress to bowl with vegetables, add dressing, toss gently to combine. Divide salad into 24 x 1-cup containers, top each with toasted almonds, goat's cheese and lemon rind to serve.


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.

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