Fresh chicken and pasta salad full of wonderful flavours from the Mediterranean, this simple chicken dinner uses Lilydale Free Range chicken.
Ingredients
350g leftover Lilydale Whole Chicken
1 red capsicum
1 yellow capsicum
1 red onion
1-2 tablespoons of olive oil
Salt and freshly ground black pepper, to taste
250g orrechiette pasta
Semi dried tomatoes
2/3 cup pitted kalamata olives
1 cup basil, roughly chopped
150g feta, crumbled
1 cup wild rocket
1/2 cup parsley leaves
Method
Preheat oven to 200°C. Rub capsicums and red onion with olive oil and season. Roast capsicums and onion for 40 minutes. Set aside to cool.
Once cool, peel the onions and capsicums. Remove capsicum seeds and cut into strips. Cut the onion into fine wedges
Boil pasta as per packet instructions. Once cooked, drain, toss with a little olive oil and allow to cool.
In a large bowl combine the pasta, capsicum, onion, tomatoes, olives, basil, feta, rocket, parsley and leftover Lilydale Whole Chicken pieces. Set aside
Dressing
Ingredients
1/3 cup red wine vinegar
1/4 cup olive oil
1 garlic clove, crushed
2 teaspoons Dijon mustard
Method
Place all ingredients in a small bowl and stir to combine
