Name: Chicken, walnut and fetta pasta salad
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 100 gram wholemeal penne; 1 cup (160g) cooked chicken, coarsely shredded; 1 cup fresh flat-leaf parsley leaves, loosely packed; 1/4 cup (25g) walnuts, toasted, coarsely chopped; 80 gram reduced-fat fetta, crumbled; 1 (100g) trimmed stalk celery, sliced finely; 1 small_piece (130g) apple, sliced finely; 1/2 small_piece (50g) red onion, sliced finely; 1/4 cup (60ml) 99% fat-free vinaigrette

Ingredients

100 gram wholemeal penne

1 cup (160g) cooked chicken, coarsely shredded

1 cup fresh flat-leaf parsley leaves, loosely packed

1/4 cup (25g) walnuts, toasted, coarsely chopped

80 gram reduced-fat fetta, crumbled

1 (100g) trimmed stalk celery, sliced finely

1 small_piece (130g) apple, sliced finely

1/2 small_piece (50g) red onion, sliced finely

1/4 cup (60ml) 99% fat-free vinaigrette

Method

1.Cook pasta in a large saucepan of boiling water until just tender. Drain, rinse under cold water, drain.

2.Combine pasta with remaining ingredients in a large bowl, toss gently.

Use barbecued chicken breast with the skin removed, leftover roast chicken, or pan-fried or poached chicken breasts. If making ahead of time, don’t dress the salad until ready to serve. We used a fat-free french vinaigrette, but dress the salad with your favourite fat-free dressing.
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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