Herby Honey Mustard Chicken Mayo Pasta Salad
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Herby Honey Mustard Chicken Mayo Pasta Salad

Serves 2 | with Crispy Onions and Baby Plum Tomatoes

This rigatoni pasta salad with baby plum tomatoes and precooked chicken is dressed in honey-mustard mayonnaise. Scatter over crispy onions for a lunch which is super easy and so tasty.

Allergens:
Cereals containing gluten
Egg
Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

260 grams

Diced British Chicken Breast

1 sachet(s)

Mixed Herbs

96 grams

Mayonnaise

(Contains Egg, Mustard)

17 grams

Wholegrain Mustard

(Contains Mustard)

15 grams

Honey

125 grams

Baby Plum Tomatoes

20 grams

Baby Leaf Mix

15 grams

Pumpkin Seeds

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Nutritional information

Energy (kJ)2888 kJ
Energy (kcal)690 kcal
Fat20.8 g
of which saturates2.5 g
Carbohydrate76.8 g
of which sugars12.5 g
Dietary Fiber4.7 g
Protein46.7 g
Salt1.34 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Colander
Large Saucepan
Large Frying Pan
Chopping Board
Large Bowl
Knife

Instructions

1

a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.

b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Leave to cool, 5-10 mins.

2

a) While the pasta boils, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once the oil is hot, add the chicken and mixed herbs to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

3

a) While the pasta and chicken cook, in a large bowl, combine the mayonnaise, wholegrain mustard and honey. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Set aside 2 tbsp of the honey-mustard mayo dressing in a seprate small bowl for the final step.

c) Quarter the baby plum tomatoes.

4

a) Once cooled, add the rigatoni to the large bowl of honey-mustard mayo dressing, along with the herby chicken and baby plum tomatoes. Toss to coat.

b) When you're ready to serve, toss through the baby leaf mix, then divide between 2 serving bowls.

c) Drizzle over the reserved honey-mustard mayo dressing and sprinkle over the pumpkin seeds to finish.

 Enjoy!

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