Pasta Salad with Chicken & Avocado
with Greek-style cheese & honey-mustard dressing
Pasta salads are a versatile classic - great warm or cold, they’re perfect for picnics, packed lunches, or easy dinners. Plus, they're super customizable with all kinds of veggies, herbs, or proteins!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
100 g
Radicchio & iceberg lettuce
1 piece
Roma tomato
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
1 piece
Chicken breast with Mediterranean herbs
½ piece
Avocado
Not included in your delivery
½ tablespoon
Mustard
1 teaspoon
White wine vinegar
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
[Plant-based] butter
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan.
- Cook the pasta for 9 - 11 minutes, then drain and rinse under cold water.
- Set aside until further use.
- Meanwhile, melt a knob of butter in a frying pan over medium-high heat and fry the chicken for 2 minutes per side.
- Lower the heat and fry for a further 4 minutes per side, or until done.
- Dice the tomato. Halve and pit the avocado, then remove the skin and slice the flesh.
- Slice the chicken.
- In a salad bowl, combine the mayonnaise with the honey, mustard and white wine vinegar.
- Season to taste with salt and pepper.
- Transfer the lettuce, tomato and pasta to the salad bowl and toss well to combine with the dressing.
- Serve the pasta salad on plates and arrange everything on top.
- Crumble over the Greek-style cheese to finish.
