Chicken Pasta Salad with Honey Mustard Dressing

  • Total15 minutes (preparation) + 30 minutes (chilling) + 15 minutes (cooking).
  • Serv 4-6 pax

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WHAT YOU'll NEED

  • 250

    g of Prego 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.

made with

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