Gluten-free lemongrass chicken pasta salad

We love the clean and aromatic flavours of lemongrass and ginger in this gluten-free pasta salad that's high in fibre and low in salt.

Serves: 4

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

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500g skinless, boneless chicken thigh fillets
2 tablespoons lemongrass paste (check it’s gluten free)
4cm-piece fresh ginger, grated
4 tablespoons lemon juice
150g gluten-free pasta (penne or spirals)
1 cup canned no-added-salt corn sweetcornXkernels
180g baby spinach leaves
4 spring onions, thinly sliced
¹⁄³ cup oil-free semi-dried tomatoes, roughly chopped
1 ripe avocado, sliced
¹⁄³ cup loosely packed fresh coriandercilantroX or basil leaves, roughly chopped, plus extra to serve
3 tablespoons flaked almonds

Instructions

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1 Place chicken, paste, ginger, lemon juice and 1 tablespoon olive oil in a shallow bowl, mixing well to combine. Cover and refrigerate for 15 minutes.

2 Meanwhile, cook pasta according to packet instruction. Drain, reserving ¼ cup cooking liquid. Transfer pasta to a large serving bowl. Add reserved liquid to stop pasta from sticking.

3 Lightly spray a large non-stick frying pan with olive oil and heat over medium-high heat. Add marinated chicken and cook for 5–6 minutes each side or until golden and cooked through. Remove from pan and set aside.

4 Add remaining ingredients to pasta, tossing gently to combine. Roughly chop cooked chicken and add to salad. Season with freshly ground black pepper and serve with extra fresh herbs.

Nutrition Info (per serve)

Calories 507 cal

Kilojoules 2119 kJ

Protein 33.8 g

Total fat 20.3 g

Saturated fat 3.7 g

Carbohydrates 42.6 g

Sugar 6.5 g

Dietary fibre 7.4 g

Sodium 100 mg

Calcium 90 mg

Iron 3.8 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.