Crunchy combo chicken salad

To give a different look to this salad use a cheese slicer or vegetable peeler to slice the carrot. Use a bought dressing for convenience.

Crunchy combo chicken salad


Serves 4

1 cup pasta spirals
1 cup crunchy combo bean sprouts
2 cups cooked chicken, sliced or chunks
1 carrot, finely sliced
spinach leaves

2 Tbsp lite olive oil
2 Tbsp spiced or white vinegar
1 tsp sugar
2 Tbsp finely chopped coriander or parsley


Cook pasta in lightly salted boiling water for 8-10 minutes or until soft. Drain.
Place pasta, bean sprouts, chicken, carrot and spinach in a large bowl.

Mix oil, vinegar, sugar and coriander together in a screw top jar.
Drizzle dressing over the salad.
Toss gently just before serving.

Variation: Add 8-10 blanched green beans or asparagus spears. Blanch in rapidly boiling water for 1-2 minutes. Remove and cool in iced water or under cold running water. Drain well.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 901kj
Protein 26g
Total fat 3.8g
- saturated fat 0.9g
Carbohydrates 17g
- sugars 2.3g
Fibre 6.6g
Sodium 323mg