Chicken Pasta Salad Recipe | PEPPADEW® UK

Ingredients

• 1 tbsp runny honey
• 1 tbsp oil
• 1 tsp smoked paprika
• 1 clove of garlic, peeled and crushed
• 1 orange, grated rind and juice
• 450g chicken fillets, diced
• 400g dried pasta shapes, cooked and drained
• 150g red grapes, halved
• 200g cucumber, diced
• 20g fresh chives, chopped
• 50g PEPPADEW® Yellow Piquanté Peppers , sliced
• 2 tbsp orange juice
• 1 tsp runny honey
• 1 tbsp extra virgin olive oil
• 2 tsp balsamic vinegar
• Salt and freshly ground black pepper to taste
• Make the marinade by mixing the honey, oil, paprika, garlic and 2 tbsp of the orange juice and rind together.
• Place the chicken in a bowl with the marinade and leave for 30 minutes or overnight in the fridge.
• Fry the chicken for 5-10 minutes or until cooked through – alternatively oven bake for about 10-15 minutes.
• Mix the salad ingredients together and stir in the chicken.
• Pour 2 tbsp of the remaining orange juice and rind into a jar with a screw top lid. Add the honey, oil, vinegar, garlic and seasoning, replace the lid and shake together to make the dressing.
• Spoon the dressing over the salad and mix gently to combine.
• Transfer the salad into a serving bowl and serve immediately or cover and store in the fridge.