Shredded Chicken and Pasta Salad

OK, I admit that the photo does not look that appetizing, but I can promise you that you’ll go bonkers once you try this delicious dish. For those of you who are looking forward towards springtime and most importantly summertime and wish to buff up a little till then might consider trying this salad. It has everything you need for buffing up. Wholegrain pasta, chicken breast, mayo, eggs and peas. It’s a sweet carbo loading, protein infused package just waiting to be gobbled up.

This salad can also just be served at any garden party or BBQ. It’s a perfect side but can also do as a main.

Let’s gobble, gobble, gobble…

Time: 25 minutes

Ingredients for 2 portions as a main dish:

  • 300 gr wholegrain pasta
  • 2 eggs
  • 1 chicken breast (about 200 gr)
  • 70 gr frozen peas
  • 100 gr corn
  • 4 tbsp mayonaise
  • 2 tbsp white vinegar
  • 3 tbsp olive oil
  • Salt and pepper to taste

Utensils:

  • 3 cooking pots
  • 1 baking tray
  • 1 large bowl

ToDo:

First of all heat up your oven to 220°C and line your baking tray with parchment paper. Then add your chicken breast to the tray and sprinkle some salt and pepper on it. Once the oven is preheated put your tray in the oven and bake your chicken breast for about 20 minutes. Meanwhile heat up water in all three cooking pots. Once the water boils in each of them add your pasta to one of the pots and follow the instructions on the packaging for cooking times. Add the two eggs to your other pot and cook them for about 8 minutes. And now for your last pot, add your frozen peas and cook them up for about 4 minutest. Once each pot is done cooking, drain the water straight away. Add all your ingredients except your chicken breast to your mixing bowl and stir well. Now to your chicken breast. Grab a fork and start shredding up your chicken breast until you get stringy pieces. Just add them to your bowl and add a good dash of salt and pepper, mix well and you are good to go. Lecker smacker!

 

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