Healthy summer recipe for 4 people, takes only 12 mins; recipe has wholemeal penne, bio yogurt, sherry vinegar, english mustard powder, spring onions, celery, cooked chicken, walnut halves, grapes and iceberg lettuce.
Chicken waldorf
Course: Healthy summer
Servings
4
servings
Prep time
15 mins
Ingredients
- Wholemeal Penne: 170g wholemeal penne
- Bio Yogurt: 2 x 120g pots bio yogurt
- Sherry Vinegar: 4 tsp sherry vinegar
- English Mustard Powder: 2 tsp English mustard powder
- Spring Onions: 4 spring onions, finely chopped
- Celery: 6 celery sticks (320g), finely chopped
- Cooked Chicken: 4 cooked chicken breasts (600g), cut into bite-sized chunks
- Walnut Halves: 8 walnut halves (22g), broken into pieces
- Grapes: 150g black seedless grapes, halved
- Iceberg Lettuce: 8 crisp lettuce leaves from an iceberg lettuce
Directions
- Boil the penne for 12 mins until al dente. Meanwhile, make a dressing by mixing the yogurt with the vinegar, mustard and spring onions.
- Add the celery, cooked penne and chicken to the dressing and stir until everything is well coated.
- If you're following ourHealthy Diet Planand eating straight away, add half the walnuts and grapes to half the salad and serve with half of the crisp lettuce leaves, either as a base or as lettuce wraps.Keep the remainder in the fridge, well covered, for up to three days, then add the nuts, grapes and lettuce when ready to serve.
