Chicken Pasta Salad with Honey Mustard Dressing

WHAT YOU'll NEED

• 250

  g of Prego Spiral OR Prego High-Fibre Tri-colour Spiral, cook as per instructions on the packet

• 300

  g of Chicken fillet

• 2

  tbsp of Cooking oil

• ¼

  tsp of Salt

• ¼

  tsp of Black pepper

• ¼

  tsp of Garlic powder

• 120

  g of Japanese cucumber, deseeded and diced

• 90

  g of Purple cabbage, thinly sliced

• 40

  g of Red capsicum, diced

• 140

  g of Sweet turnip (sengkuan), diced

• For dressing

• 4

  tbsp of Lemon juice

• 4

  tbsp of Extra virgin olive oil

• 5

  tbsp of Honey

• 3

  tbsp of Mustard

• 1

  tsp of Coarse black pepper

HOW TO MAKE IT

• 1

  Marinate the chicken fillet with salt, black pepper and garlic powder. Heat up the cooking oil and pan fry until cooked. Set aside to cool and slice into bite-size cubes.

• 2

  For salad dressing, mix all the ingredients and chill in the fridge for 30-45 minutes.

• 3

  In a large bowl, toss in the Prego Spiral, all the vegetables and the sliced chicken. Pour in the dressing and mix well. Serve cold.