Chicken Pasta Salad

A delicious and filling main course salad, easy to transport and eat with a fork or piled on bread. The pasta soaks up the dressing, so take the bottle with you to the picnic to add a final drizzle before dishing up.

Serves 2 - 3
Recipe Category
Occassion

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½ cooked rotisserie chicken
150 g pasta shells
Ina Paarman’s Garlic & Herb Seasoning
Ina Paarman’s Creamy Herb Dressing
125 g streaky bacon (optional)
1 T (15 ml) olive oil
100 g red grapes (one medium bunch) halved
shaved parmesan or grated cheddar cheese
watercress

Skin the chicken and snip the skin into strips. Keep on one side.

Strip the meat from the bone in long thin strips.

Boil the pasta according to pack instructions.

Drain the pasta and season with Garlic & Herb Seasoning.

Toss with ¾ cup (180 ml) of Herb Dressing and keep on one side.

Pan-fry the bacon in a little olive oil until crisp (if using).

Snip bacon into smaller pieces and keep on one side.

In the now empty frying pan, add a little more oil and quickly stir-fry the skin strips until crispy.

Keep on one side.

 

To Assemble

Toss the chicken strips with the dressed pasta and dish into a suitable container.

Top with grapes, bacon and crispy chicken skin.

Add cheese and watercress.

Drizzle with extra Herb Dressing before serving.