Lemongrass chicken pasta salad
Time to make: 30 mins , plus marinating
Total cost: $ 19.20 / $ 4.80 per serve
(at time of publication)
Nutrition Info.(per serve)
500g skinless, boneless chicken thighs
2 tablespoons lemongrass paste
4cm piece fresh ginger, grated
1 tablespoon oil
3-4 tablespoons lemon juice
200g pasta (tortiglioni, penne or spirals)
1 1/2 cup corn kernels
4 cups baby spinach
4 spring onions, thinly sliced
1/3 cup semi-dried tomatoes, chopped
1/3 cup sultanas
1 ripe avocado, peeled and sliced
1/3 cup fresh coriander or fresh basil, roughly chopped, plus extra, to garnish
3 tablespoons flaked almonds
freshly ground black pepper
Total fat 22g
Saturated fat 4g
Dietary fibre 7g
1 Mix chicken with lemongrass paste, ginger, oil and lemon juice. Leave to marinate for at least an hour or overnight.
2 Pan-fry marinated chicken until golden. Set aside to cool slightly.
3 Cook pasta until tender, almost draining, but keeping 4 tablespoons of cooking water (this stops the pasta from sticking). Transfer to a large bowl.
4 Add the remaining salad ingredients to the pasta. Toss to combine.
5 Break chicken into chunks and add to salad. Season with pepper. Serve warm or chilled, garnished with fresh herbs.
- You can use any shape of pasta with this salad but a chunky one such as tortiglioni adds great texture.
- Make it gluten free: Use gluten-free pasta and check the lemongrass paste is gluten free.
When marinating chicken, use a non-metallic dish (to avoid a metallic taste). Cover and chill in the fridge. The longer the chicken is marinated, the more intense the flavour.
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