Chicken pasta salad
Salads served in a bowl are so trendy. Instructions how to poach chicken are included at the end of the recipe. Watch the video how to make this pasta salad.
¼ packet macaroni or pasta spirals
2½ cups shredded chicken
½ cup grated cheese
½ cup chopped parsley
2 cups sliced lettuce
¼ red onion, peeled and finely chopped
2 tomatoes, diced
2 Tbsp lemon juice
3 Tbsp plain unsweetened yoghurt
Bring a large saucepan of water to the boil and cook pasta for approximately 10 minutes or until just soft.
Drain pasta and allow to cool for 10 minutes.
Place pasta in a large bowl. Add remaining ingredients and mix until combined.
Place in bowls to serve.
Use shredded kale, spinach or other salad leaves in place of lettuce.
To make this dish feed more people, add a can of chickpeas, drained and rinsed.
Poached chicken instructions
2-2.5 kg whole chicken, thawed or fresh
2 cloves garlic, chopped
2 Tbsp chopped ginger
2 Tbsp soy sauce
2 Tbsp white vinegar
Place all ingredients into a large saucepan. Add cold water until chicken is covered.
Bring to a slow simmer on stove top. Put a lid on and cook gently for approximately 1½ hours or until chicken is cooked. [The chicken is cooked when it falls apart easily and there is no pink flesh].
Carefully remove chicken from poaching liquid and allow to cool until it can be handled safely.
Remove chicken flesh from bones.
Place chicken bones back into poaching liquid and bring to a simmer. Continue to cook for a further 1-2 hours.
Strain this liquid through a sieve and set aside to cool.
Once cooled, freeze or refrigerate and use as chicken stock in other recipes.