Recipe: Chicken pasta salad

Annette van Tonder of Piketberg sent in the recipe for this satisfying salad. We tried a healthier version by steaming chicken breast fillets and moistened the salad with a tangy dressing. Like our photographer, most guys won’t realise they’re eating steamed food.

Serves 6.

DRESSING

INGREDIENTS:

2 cloves garlic, crushed;

60 ml (¼ c) chopped sun-dried tomatoes in vinaigrette;

30 ml (2 T) chopped fresh parsley;

15 ml (1 T) chopped fresh thyme or oregano;

90 ml (6 T) olive oil;

15 ml (1 T) balsamic vinegar;

5 ml (1 t) grated lemon rind;

freshly ground black pepper.

METHOD:

Blend the ingredients and set aside.

SALAD

INGREDIENTS:

1 yellow pepper, halved;

1 red pepper, halved;

500 g chicken breast fillets, steamed and shredded with a fork (see tip);

4 plum tomatoes, cut into wedges and seeded;

500 g cooked pasta shapes such as bowties;

125 ml (½ c) pitted black olives;

15 ml (1 T) caper berries with stems, deep-fried until crisp;

30 ml (2 T) toasted pine nuts (optional);

fresh basil.

METHOD:

Preheat the oven to 200 °C. Put the peppers on a baking sheet, skin side up, and roast until the skin begins to blister and blacken. Put the peppers in a plastic bag and leave to cool. Remove the skins and cut the peppers into strips. Mix with the remaining salad ingredients in a salad bowl and pour over the dressing. Toss and serve as a light meal with bread.

TIP:

To steam chicken: Electric steamers are widely available. Arrange the chicken in a single layer in the steamer and season with salt, ground black pepper and grated lemon rind. Steam for about 7 minutes or until just done, taking care not to overcook the chicken.

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