Chicken Herb Pasta Salad

Chicken Herb Pasta Salad


6 people made this

About this recipe: A filling pasta salad that's great for work lunches, picnics or a summer evening meal.


Serves: 6 

  • 170g skinless, boneless chicken breast
  • 225g penne or fusilli pasta
  • 60g chopped celery
  • 40g grated Parmesan cheese
  • 2 spring onions, sliced
  • 235ml mayonnaise
  • 4 tablespoons soured cream
  • 2 tablespoons milk
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 150g frozen peas, thawed
  • 1 pinch salt and pepper to taste

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Fill a pot with lightly-salted water and bring to the boil. Cook the chicken breast in the boiling water until no longer pink in the centre, about 10 minutes. Cut the breast into cubes and spread in a single layer on a plate; leave to cool, then place chicken in refrigerator for 1 hour, or until completely cooled.
  2. Fill a pot with lightly-salted water and bring to the boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool.
  3. Stir the celery, Parmesan cheese, spring onions, mayonnaise, soured cream, milk, parsley, basil and thyme together in a large bowl. Add the chicken, pasta and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.

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