Chicken antipasto risoni salad
Serves: 4
Time to make: 15 mins
Total cost: $30.64 / $7.66 per serve
(at time of publication)
Ingredients
- 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 rocket
- lemon wedges to serve
Instructions
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 442cal
-
Kilojoules 1850kJ
-
Protein 34g
-
Total fat 10g
-
–Saturated fat 3g
-
Carbohydrates 45g
-
–Sugars 7g
-
Dietary fibre 8g
-
Sodium 590mg
-
Calcium 260mg
-
Iron 4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
