Mediteranean Anchovy Chicken Pasta Salad
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 20.00 | g | KNORR Chicken Bouillon Granules 6 x 1kg |
| 1.20 | l | Water |
| 500.00 | g | Chicken, breast |
| 1.00 | pc | Cucumbers seeded and roughly chopped |
| 250.00 | g | Feta cheese , cubed |
| 170.00 | ml | Kalamata Olives pitted |
| 125.00 | g | HELLMANN'S Fine Whip Reduced Oil Salad Cream 2 x 5kg |
| 15.00 | ml | Garlic, crushed |
| 200.00 | g | Pasta Shells cooked |
| 50.00 | g | Anchovy fillets , undrained |
| 30.00 | ml | Parsley, fresh chopped |
| 15.00 | ml | ROBERTSONS Origanum 6 x 300g |
| 1.00 | ml | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 1.00 | ml | ROBERTSONS Black Pepper 6 x 800g |
Preparation
1.Mix together
2. Poach chicken by placing chicken breasts in chicken stock making sure the chicken stock covers the chicken completely. Bring to a quick boil – reduce and simmer for 10 – 15 minutes. Let cool in liquid and drain. To save time, you can drain from liquid and cool on a plate; however, a bit a flavour may be lost. Cut or shred chicken as desired – place in large bowl.
3.Add cucumber, feta cheese, olives, mayonnaise, yogurt, garlic, cooked pasta, anchovy fillets chopped parsley, oregano, salt and pepper to taste.
4. Toss lightly and serve
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