Waldorf pasta salad
Poultry
30 Min
medium
4 People
Rating starstarstarstarstar
Panfried chicken tenders tossed together with a fresh pasta salad, crisp apple, walnuts and a honey mustard dressing on a bed of lettuce leaves. A little twist on a classic salad that is sure to hit the spot!

Gluten friendly option - pasta is replaced with GF pasta.
1. Bring a saucepan of water to the boil. Add pasta and cook according to packet instructions. Drain and rinse under cold water.

2. Heat a frypan over medium-high heat. Rub chicken tenderloins with 1/2 tbsp oil, salt and pepper. Cook for 3-4 minutes on each side or until cooked through. Set aside on a chopping board.

3. Dice avocado, celery and apples. Quarter cherry tomatoes. Roughly chop walnuts.
Rinse and separate lettuce leaves, keep to one side.

4. Chop parsley (see notes) and combine in a large bowl with yoghurt, 1 tbsp mustard and 1/2 tbsp honey. Season with salt and pepper to taste.

5. Slice or shred the cooked chicken. Add to bowl along with pasta, prepared ingredients and walnuts and mix together.

6. Divide lettuce leaves between plates and top with salad.

Notes:
Take all the prepared salad ingredients to the table and let everyone create their own!

Save some parsley for garnish if you like.

Gluten friendly option - pasta is replaced with GF pasta.
farfalle pasta 500g
Chicken Tenderloins 300g
avocado 1
Celery 2 sticks
Red Apples 2
Cherry Tomatoes 1 punnet
Walnuts 1 packet (80g)
Baby cos lettuce 1
Parsley 1/2 bunch
Natural yoghurt 1/2 tub (250g)

From your pantry:
oil (for cooking), salt, pepper, honey, seeded mustard