A healthy lunch or dinner recipe for 9 Layer Smoked Chicken Pasta Salad

Ingredients

Salad ingredients:
200g (2 cup) uncooked wholewheat fusilli pasta, raw weight
½ English cucumber, deseeded, quartered and diced
1 of each, red and yellow sweet peppers, cut into strips
200g (1 cup) cherry tomatoes, halved
2 medium sized smoked chicken fillets, sliced into strips
2 ears fresh corn, cut of the cob
sharp cheddar cheese, thinly shaved or grated
handful baby radishes, cut into wafer thin rounds
micro herbs

Dressing ingredients:
¼ cup light mayonnaise
60ml (1/4 cup) Greek yoghurt
1 heaped teaspoon chipotle paste
squeeze of fresh lemon juice
salt and pepper, to taste

How to
To make the dressing, place all the ingredients in a bowl and whisk until well combined.

Cook the pasta according to the packet instructions. Drain thoroughly, drizzle with 1 tablespoon olive oil and set aside to cool.

Heat 1 tablespoon olive oil in a pan and flash fry the corn for several minutes. Season lightly with salt and pepper.

Divide the dressing equally between 4 large mason jars.

Layer up the salad starting with the pasta followed by the remaining salad ingredients.

Finish with the radishes and micro herbs.

Seal with lids until ready to serve.

*Originally published 1 November 2018

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Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email diannebibby@gmail.com.