About this recipe:This summery salad is great for picnics because it's packed with pasta, eggs, chicken and vegetables. It has cucumbers, radishes, red onion and spring onion so it's lovely and colourful.
6 mini chicken fillets
1 cucumber, sliced
1 bunch radishes, trimmed and sliced
2 carrots, peeled and sliced
3 spring onions, thinly sliced
1/2 red onion, chopped
1 bottle Italian or balsamic salad dressing
4 romaine lettuce, thinly sliced
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Method Prep:15min › Cook:15min › Ready in:30min
Hard boil the eggs by placing them into a saucepan, covering with water and bringing to the boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the pasta and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well and rinse with cold water.
Poach the chicken in a small amount of water in a saucepan over medium-low heat, until no longer pink inside. Remove and set aside to cool.
Slice the chicken into bite-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, spring onions and red onion in a salad bowl, and pour over the salad dressing. Toss lightly to mix, and refrigerate the salad for at least 1 hour, or until cold.
Arrange lettuce on each plate, then top with pasta-chicken salad to serve.