This Chicken Risoni Salad is light, refreshing, tangy and filling. High in Fibre and protein and low in calories. It has crunch from the toasted walnuts, softness from the silky pasta, creaminess from the feta and avocado and zestiness from the Dijon dressing.
Course Dinner
Cuisine Australian
Keyword chicken risoni salad
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 2people
Calories 463kcal
Author Kim
Ingredients
Chicken
150grams/6 oz.Chicken breast, thinly sliced
1teaspoonGarlic, crushed
1teaspoonLight soy sauce
½teaspoonOnion salt
Salad
½cupRisoni Pasta, or other pasta
½cupChickpeas
8medium Green Beans, sliced thinly
4medium Button mushrooms, diced
1medium Carrot, diced
8small Cherry tomatoes, quartered
¼cupShallot/spring onionfinely sliced
2tablespoonsDanish fettacrumbled
½medium Avocadodiced
¼cupWalnutslightly toasted
½teaspoononion salt
Tangy Mustard Dressing
¼cupDijon mustard
1/2teaspoonsoy sauce
1/2teaspoonlemon juice
1/2teaspooncrushed garlic
1/2teaspoongranulated sugar
Instructions
Prepare the chicken. Place the thinly sliced chicken in a bowl along with the garlic, soy and onion salt. Let marinate f0r 10 minutes at room temperature.
Fill a pot with water and bring the pasta to the boil (usually around 8 to 10 minutes). Once cooked, remove from heat and drain water. Put to one side.
Cook the chicken. Heat up a non stick wok on high and add the marinated chicken. Cook until lightly browned, and remove from heat.
Prepare the salad. In a big salad bowl add the cooked pasta, drained and rinsed chickpeas, beans, mushrooms, carrot, cherry tomatoes and spring onion. Stir to combine together
Add chicken, walnuts, onion salt and stir again. Add additional salt and pepper to taste.
Make the dressing. Use a jar with lid, or jug and whisk – add all the dressing ingredients and shake/whisk until combined. Drizzle over the salad and use a couple of forks to toss together.
Plate Up. Plate up the salad in a nice bowl and add the chopped avocado on top, along with the crumbled feta
Notes
I. I used Barilla Risoni pasta for this recipe, but you could also use pasta shells, or spirals, or even brown rice.