Chicken pasta salad
Preparation : 40min
For 4 people:
- 500g LE MOULIN Farfalle Pasta
- 360g peas
- 250g mangetouts
- 1 small roast chicken
- 2 small Little Gem lettuces
- 3 tbsp capers
For the dressing:
- 200g mayonnaise
- 120g Greek yogurt
- 4 tbsp chopped tarragon
- 2 small cloves garlic, crushed
- zest and juice of 1 lemon
- salt and pepper
Cook the farfalle pasta in boiling salted water for 2 minutes, then add the peas and mangetouts and continue cooking for 5 minutes. Drain and rinse with cold water, then put everything in a bowl.
Remove the meat from the chicken and cut it into small pieces. Cut the lettuce into quarters. Chop up the capers.
Mix the ingredients for the dressing and add it to the pasta along with the chicken and capers. Mix well and serve each portion of pasta with two wedges of Little Gem lettuce.
Homemade cooking with local ingredients
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.
