Chicken antipasto risoni salad

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

1 cup risoni pasta
400g chicken breast fillets, sliced in half horizontally
350g deli antipasto mix, drained and patted with paper towel to remove excess oil
50g reduced-salt feta cheese, crumbled
8 cups rocketarugulaX
lemon wedges to serve

Instructions

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1 Cook risoni in a large saucepan of boiling water according to packet instructions, or until al dente. Drain.

2 Meanwhile, spray a large non-stick frying pan with oil and set over medium heat. Cook chicken for 10-12 minutes, turning halfway, until cooked through. Remove from pan and slice.

3 Toss antipasto mix, feta and rocket through risoni. Divide salad among 4 serving plates, top with sliced chicken breast and serve.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 442 cal

Kilojoules 1850 kJ

Protein 34 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 7 g

Dietary fibre 8 g

Sodium 590 mg

Calcium 260 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.