Chicken Pasta Salad

February 10, 2009   

Chicken Pasta Salad

Modified version of

Ingredients (serves 4)

  • 375g tortiglioni or large spiral pasta
  • 2 tablespoons olive oil
  • 300g chicken breast fillets (with no fat or gristle)
  • 2 zucchini, sliced lengthways
  • 250g yellow or red teardrop or grape tomatoes
  • 125g rocket
  • 300g bocconcini cheese, sliced
  • 1/4 cup Italian salad dressing


  • Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a bowl. Stir in 1 tablespoon oil. Set aside to cool (see tip).
  • Bring 1L water to the boil in a pan and add chicken. Return to the boil and poach for 10-12 minutes until cooked through. Leave to cool in the liquid for 5 minutes. Remove and slice thinly.
  • Preheat barbecue grill and plate on medium heat. Grill zucchini, turning, for 6 minutes or until chargrilled. Transfer to a plate. Alternatively, fry the zucchini in oil until soft and browned, drain on a paper towel. Toss tomatoes in remaining oil. Barbecue on plate for 1 minute.
  • Add chicken, zucchini, tomatoes, rocket and bocconcini to pasta. Pour over dressing. Season with salt and pepper. Toss to combine and serve immediately.

Notes & tips

  • Pasta must be cooled before you add bocconcini, otherwise cheese will clump together.
  • You can use this French Salad Dressing recipe instead of the italian dressing.