WHAT YOU'll NEED

•  

  Chicken marinade (combine in small bowl):
• ½

  tsp salt
• ½

  tsp ground black pepper
• ½

  tsp paprika (or chilli powder)
• 1

  clove garlic, finely chopped
•  

  Juice from 1 calamansi lime
•  
• 400g

  chicken breast
• 2

  tbsp oil
•  
•  

  Salad ingredients:
• 100g

  French beans, cut into 3cm lengths
• 100g

  broccoli, separated into small florets
• 200g

  PREGO® Macaroni, cooked according to packet instructions and drained
• 1

  small red capsicum, seeded and cut into 1cm squares or thin strips
• 1

  stick celery (100g), thinly sliced
• 1

  small carrot (100g), finely shredded
• 100g

  (about 15 pieces), cherry tomatoes, cut into halves
• 100g

  purple cabbage, thinly sliced
• 1

  small red apple, cut into 1cm cubes
•  
•  

  Dressing (stir together in a mixing bowl):
• 290g

  can PREGO® Cheese & Herbs Pasta Sauce
• ½

  cup (100g) mayonnaise
• 3

  tbsp (50ml) lemon juice
• 1

  tbsp sugar
• 3

  tbsp olive oil
• 2

  tbsp finely chopped parsley

HOW TO MAKE IT

• 1

  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.
• 2

  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.
• 3

  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.