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Honey-Mustard Chicken Pasta Salad

Honey-Mustard Chicken Pasta Salad

Honey-Mustard Chicken Pasta Salad

with Crispy Onions and Baby Plum Tomatoes | Serves 2

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This rigatoni pasta salad with baby plum tomatoes and precooked chicken is dressed in honey-mustard mayonnaise. Scatter over crispy onions for a lunch which is super easy and so tasty.

Allergens:

Cereals containing gluten

•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten)

60 grams

Honey and Mustard Dressing

(Contains: Mustard)

125 grams

Baby Plum Tomatoes

1 pack(s)

Cooked British Chicken Slices

20 grams

Baby Leaf Mix

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Nutritional information

Energy (kJ)2390 kJ

Energy (kcal)571 kcal

Fat15.4 g

of which saturates3 g

Carbohydrate73.3 g

of which sugars8.9 g

Protein31.8 g

Salt1.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander

•Large Saucepan

•Bowl

Instructions

Boil the Pasta

1

a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.

b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Leave to cool, 5-10 mins.

Get Prepped

2

a) While the pasta boils, set aside 2 tbsp of the honey and mustard dressing in a small bowl for the final step.

b) Quarter the baby plum tomatoes.

c) Chop each cooked chicken slice into 3 pieces.

Assemble and Serve

3

a) Once cooled, add the rigatoni to the large bowl of honey and mustard dressing, along with the chicken and baby plum tomatoes. Toss to coat.

b) When you're ready to serve, toss through the baby leaf mix, then divide between 2 serving bowls.

c) Drizzle over the reserved honey-mustard mayo dressing and sprinkle over the crispy onions to finish.

Enjoy!

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