Noms: Honey Mustard Chicken Salad
Should you have any left over roast chicken (or turkey actually or roast veges if you had a vegetarian feast) which is common this time of year, you might like to try this yummy salad to help it go a bit further, or if you’re having people over or maybe you just can’t be bothered braving the supermarket (that’s usually me).Salad Ingredients:
- Spiral pasta (about 3/4 cup per person is about right)
- Left over chicken taken off the birdie (or your left over anything)
- Bunch of asparagus, chopped
- 1 or 2 spring onions, diced
- 1 capsicum, diced
- Handful of cherry tomatoes or vine tomatoes, diced
- 2-3 Tablespoons of Bestfoods mayo
- 2 teaspoons wholegrain mustard
- 1 Tablespoon of runny honey
- 1 Tablespoon of water to thin if you need to (I prefer to leave mine nice and creamy)
Put a pot of water on to boil and add your pasta. While this is cooking, pop the asparagus on to steam and cook until it’s done to your taste (I like mine to have a bit of crunch left in the middle). Prepare all your chopped/diced veges and chicken and pop to one side. When your pasta is cooked, drain and rinse. Pop into a large bowl, add your veges and chicken. Make your dressing in another bowl and add it to your salad, mixing carefully.
That’s it! It’s really yummy and keeps well in the fridge for taking to work the next day for lunch. You can vary this depending on what you have in the fridge too; it would work well with broccoli, mushrooms, leftover ham, maybe some red onion if you don’t have spring onion, sweetcorn, kumara (sweet potato for my US readers). Easy-peasy.