Thanks to wholemeal pasta and grilled chicken, this fresh and fruity salad is sure to satisfy your hunger.
Cooking Time 30 minutes
Ingredients (serves 4)
2 tbs currants
2 tbs white balsamic vinegar
150g dried wholemeal penne pasta
4 (about 450g) chicken thigh fillets, excess fat trimmed
Olive oil spray
1 red apple, quartered, cored, thinly sliced
1 baby cos lettuce, leaves separated, washed, dried
1 celery stick, trimmed, thinly sliced diagonally
2 tbs shredded fresh mint leaves
2 tbs chopped fresh chives
1 tbs extra virgin olive oil
- Preheat grill on high. Combine the currants and vinegar in a small bowl. Set aside to soak. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Rinse under cold running water. Drain. Transfer to a large bowl.
- Meanwhile, place the chicken on a baking tray. Spray lightly with olive oil spray. Season with pepper. Cook under grill for 3 minutes each side or until the chicken is just cooked through.
- Thinly slice the chicken across the grain. Add currant mixture, chicken, apple, lettuce, celery, mint, chives and half the oil to the pasta. Season with pepper and toss to combine. Divide the salad among serving dishes. Drizzle over the remaining olive oil to serve.
Variation: Hokkien noodles with chicken & currants: Omit the apple. Replace the pasta with hokkien noodles and cook following packet directions or until tender. Replace the olive oil with kecap manis. Add 1 carrot, peeled, cut into matchsticks, to the noodles in step 3.
You can wrap the herbs in damp paper towel and store in a sealed plastic bag or airtight container in the fridge for 2-3 days.
Good Taste - September 2008, Page 33
Recipe by Cynthia Black
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