Chargrilled chilli chicken pasta salad recipe
Ingredients
200g pack of Tesco chunky flame grilled chicken, sliced
300g riccioli pasta
½ small fennel bulb, thinly sliced
80g sugar snap peas sliced into thirds
2 spring onions sliced
hand full of coriander roughly chopped
zest and juice of 1 ½ limes
1 red chilli deseeded and finely chopped
4tbsp olive oil
1 pinch of sugar
In a large pan of salted water cook the Riccioli pasta according to the packets instructions. Drain, toss in 1 tbsp of the olive oil and set aside to cool. Whisk together the remaining oil with the lime zest and juice sugar and chilli. Combine the chicken with the cooled pasta, fennel, sugar snaps, spring onions and coriander, pour over the dressing. Gently mix together all the ingredients, making sure everything is thoroughly coated, season and serve.
