Leftover Chicken Pasta Salad Recipe

How to make Leftover Chicken Pasta Salad

Prep Time: 10 minutes        |        Cook Time: 10 minutes        |        Serves:  4        

Ingredients

• ¼ cup Remano extra virgin olive oil
• 1 tsp Remano red wine vinegar
• 2 cloves garlic, minced
• ½ tbsp Stonemill dried oregano
• 1 lemon, zest and juice
• Salt and pepper to taste

Salad

• 2 leftover, cooked chicken breasts (or 2 cups of leftover chicken)   
• 1 cucumber, thickly sliced and diced into quarters
• ½ large red capsicum, pith and seeds removed, finely diced
• 10 cherry tomatoes, cut in half
• Handful of fresh parsley leaves, chopped
• 350g Remano pasta shells
• 100g Emporium Selection Greek style fetta cheese, crumbled

Method

1. Cook pasta according to packet directions, in salted boiling water. Drain and set aside to cool.
2. Make marinade by adding olive oil, vinegar, garlic, oregano, lemon zest and juice into in a medium mixing bowl and whisk. Taste, then season with salt and pepper. Whisk again to combine. Set aside.
3. Place chicken, cucumber, capsicum, tomatoes, parsley and pasta in a large mixing bowl and pour over the marinade. Add in crumbled fetta cheese. Toss gently to combine all ingredients.
4. Place in a serving bowl and serve immediately.