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Chicken Pasta Salad in a Honey-Mustard Sauce

Chicken Pasta Salad in a Honey-Mustard Sauce

Serves 2 | with Pumpkin Seeds, Baby Plum Tomatoes and Herbs
3.5(16)
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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Calories
: 
670 kcal
Protein
: 
43.8g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

240 grams

Diced British Chicken Breast

1 sachet(s)

Mixed Herbs

96 grams

Mayonnaise

(Contains: Egg, Mustard)

10 grams

Wholegrain Mustard

(Contains: Mustard)

15 grams

Honey

125 grams

Baby Plum Tomatoes

20 grams

Baby Leaf Mix

15 grams

Pumpkin Seeds

Energy (kJ)2804 kJ
Energy (kcal)670 kcal
Fat20.1 g
of which saturates2.4 g
Carbohydrate76.5 g
of which sugars12.1 g
Dietary Fibre4.5 g
Protein43.8 g
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Colander
•Large Saucepan
•Large Frying Pan
•Large Bowl

Instructions

PDF
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.

Cook the Chicken
2

a) While the pasta boils, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once the oil is hot, add the chicken and mixed herbs to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Get Prepped
3

a) While the pasta and chicken cook, combine in a large bowl the mayonnaise, wholegrain mustard and honey. Season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Set aside 2 tbsp of the honey-mustard mayo dressing in a seprate small bowl.

c) Quarter the baby plum tomatoes.

Assemble and Serve
4

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

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 pumpkin seeds to finish.

 Enjoy!

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