

Lemongrass chicken pasta salad
(at time of publication)
Ingredients
- 500g skinless, boneless chicken thighs
- 2 tablespoons lemongrass paste
- 4cm piece fresh ginger, grated
- 1 tablespoon oil
- 3-4 tablespoons lemon juice
- Salad
- 200g pasta (tortiglioni, penne or spirals)
- 1 ½ cup corn sweetcornXkernels
- 4 cups baby spinach
- 4 spring onions, thinly sliced
- ⅓ cup semi-dried tomatoes, chopped
- ⅓ cup sultanasgolden raisinsX
- 1 ripe avocado, peeled and sliced
- ⅓ cup fresh coriandercilantroX or fresh basil, roughly chopped, plus extra, to garnish
- 3 tablespoons flaked almonds
- freshly ground black pepper
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Instructions
1 Mix chicken with lemongrass paste, ginger, oil and lemon juice. Leave to marinate for at least an hour or overnight.
2 Pan-fry marinated chicken until golden. Set aside to cool slightly.
3 Cook pasta until tender, almost draining, but keeping 4 tablespoons of cooking water (this stops the pasta from sticking). Transfer to a large bowl.
4 Add the remaining salad ingredients to the pasta. Toss to combine.
5 Break chicken into chunks and add to salad. Season with pepper. Serve warm or chilled, garnished with fresh herbs.
Variations
- You can use any shape of pasta with this salad but a chunky one such as tortiglioni adds great texture.
- Make it gluten free: Use gluten-free pasta and check the lemongrass paste is gluten free.
HFG tip
When marinating chicken, use a non-metallic dish (to avoid a metallic taste). Cover and chill in the fridge. The longer the chicken is marinated, the more intense the flavour.
Nutrition Info (per serve)
-
Calories 597cal
-
Kilojoules 2500kJ
-
Protein 36g
-
Total fat 22g
-
–Saturated fat 4g
-
Carbohydrates 65g
-
–Sugars 16g
-
Dietary fibre 7g
-
Sodium 420mg
-
Calcium 120mg
-
Iron 4.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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