Creamy chicken and pasta salad

This classic recipe adds roasted pecans for a delightfully smoky crunch to your ideal workday lunch.

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Creamy chicken and pasta salad
  • 3 cup (750ml) water
  • 400 gram chicken breast fillets
  • 500 gram large pasta shells
  • 2 (300g) celery stalk, trimmed, sliced thinly
  • 1 small red onion (100g), sliced thinly
  • 1 cup (120g) roasted pecans
  • 1/2 cup (90g) thinly sliced dill pickles
  • 50 gram baby rocket (arugula) leaves
Creamy tarragon dressing
  • 3/4 cup (225g) mayonnaise
  • 1/2 cup (120g) sour cream
  • 2 tablespoon lemon juice
  • 1 tablespoon fresh tarragon, finely chopped


Creamy chicken and pasta salad
  • 1
    Bring the water to the boil in medium saucepan, add chicken, simmer, covered, about 10 minutes. Cool chicken in poaching liquid 10 minutes, drain, shred coarsely.
  • 2
    Meanwhile, cook pasta in large saucepan of boiling water for 10 minutes or until tender, drain. Rinse under cold water, drain.
  • 3
    Make creamy tarragon dressing. Combine mayonaise, sour cream, lemon juice and tarragon in small bowl.
  • 4
    Combine pasta in large bowl with chicken, dressing and remaining ingredients. Season to taste.


Cornichon, French for gherkin, is a very small variety of pickled cucumber, it can be used in place of the dill pickles.

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