Peas ‘n Chicken Pasta Salad
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You’ll Need
- 3 chicken breasts, boneless, skinless (approx. 600g)
- 1 cup salad dressing (e.g. vinaigrette)
- 1 box (450g) Farfalle pasta
- 2 tbsp olive oil, plus a drizzle for finishing
- 1 small onion, finely chopped
- 1–2 cloves garlic
- 1 pint grape tomatoes, cut in half
- 1 cup fresh shelled summer peas
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh mint leaves
- 1 tsp lemon zest
- Salt and freshly ground black pepper
Prep and Cook
- Place chicken breasts in baking dish or sealed plastic bag with dressing and marinate for at least 1 hour (or overnight).
- Preheat barbeque to medium-high or 400 degrees.
- Bring a large pot of salted water to boil.
- Add pasta and cook until al dente, (10-12 min), then drain.
- Grill chicken breasts on the bbq until juices run clear (approx seven minutes on each side).
- Once cool enough to handle, slice into strips or chunks.
- Meanwhile, heat oil in a large nonstick pan at medium-high and add onion and garlic.
- Cook, stirring occasionally until softened.
- Stir in tomatoes and cook a few more minutes.
- Add onions, garlic, peas, tomato, feta and chicken to the pasta (while hot).
- Season with salt and freshly ground pepper.
- Toss in fresh mint and lemon zest just before serving.
- Finish each plate with a little drizzle of olive oil and crumbled feta.
