Chicken, walnut and fetta pasta salad

  • 25 mins cooking
  • Serves 2
  • Print


Chicken, walnut and fetta pasta salad
  • 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


Chicken, walnut and fetta pasta salad
  • 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.

More From Women's Weekly Food