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Chicken marinade (combine in small bowl):
tsp ground black pepper
tsp paprika (or chilli powder)
clove garlic, finely chopped
Juice from 1 calamansi lime
French beans, cut into 3cm lengths
broccoli, separated into small florets
PREGO® Macaroni, cooked according to packet instructions and drained
small red capsicum, seeded and cut into 1cm squares or thin strips
stick celery (100g), thinly sliced
small carrot (100g), finely shredded
(about 15 pieces), cherry tomatoes, cut into halves
purple cabbage, thinly sliced
small red apple, cut into 1cm cubes
Dressing (stir together in a mixing bowl):
can PREGO® Cheese & Herbs Pasta Sauce
cup (100g) mayonnaise
tbsp (50ml) lemon juice
tbsp olive oil
tbsp finely chopped parsley
Make shallow cuts on chicken breast and rub marinade all over - set aside 10 minutes. Add oil to frying pan and cook chicken for 8 – 10 minutes per side, until thoroughly cooked. Cool before cutting into 2cm strips.
Blanch French beans and broccoli in a pan of boiling water for 3 – 4 minutes. Drain and run cold water over vegetables to cool down.
Combine cooked, cooled macaroni and prepared salad ingredients in a large mixing bowl. (This can be prepared several hours ahead and kept chilled in the refrigerator). Close to serving time, combine chicken, salad ingredients and dressing; toss gently and serve cold.
GOES WELL WITH … practically any Raya dish whether it is rendang, spicy peanut sauce or satay.
If guests are arriving at different times, you can mix small batches of salad at a time and leave the remaining ingredients in the fridge.