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Chicken and fennel rigatoni salad recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in a versatile creamy roast chicken salad that's perfect for any meal or occasion.
Ingredients:
  • 375g Coles Rigatoni
  • 100g mayonnaise
  • 42.00 gm lemon juice
  • 23.40 gm Wholegrain Mustard
  • 20.00 ml chopped tarragon
  • 500.00 ml shredded Hot Roast Chicken
  • 1 carrot, peeled, cut into long matchsticks
  • 1 fennel, finely shaved, fronds reserved
  • 60g pkt Baby Rocket
  • 2 spring onions, thinly sliced
Instructions:
  • Cook the pasta in a large saucepan of boiling water until al dente according to package instructions. Rinse under cold water, drain, and transfer to a large bowl.
  • Combine mayonnaise, lemon juice, mustard, and tarragon in a small jug and whisk until thoroughly mixed. Season to taste.
  • Combine the chicken, carrot, fennel, rocket, and spring onion with the pasta in the bowl and toss them together.
  • Place the pasta mixture onto a generous serving platter. Drizzle it with the tantalizing dressing and sprinkle the reserved fennel fronds on top for added flavor and presentation.

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