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Crispy Pasta Chicken Salad with Ranch Mayo
Servings
Serves 2-3
Prep time
10 minutes
Cook time
35 minutes
Boiled pasta baked until golden and crunchy, mixed through with juicy chicken, lettuce, avocado and a dollop of Ranch Mayo. Finished with grated parmesan and Pizza & Pasta Seasoning, it’s everything you want from a healthy meal, without tasting like one.
Ingredients
-
200g dried pasta
-
2 chicken breasts
-
Olive oil
-
Salt & black pepper
-
1 large handful lettuce, chopped
-
1 avocado, diced
-
30g parmesan, finely grated
-
3–4 tbsp Ranch Mayo
- 1–2 tsp Pizza & Pasta seasoning
Directions
Cook the pasta
1
Bring a pan of salted water to the boil and cook the pasta until just al dente. Drain well.
2
Crisp the pasta
Preheat the oven to 200°C (fan).
3
Spread the cooked pasta out on a baking tray, drizzle lightly with olive oil and season with salt and pepper.
4
Cook the chicken
Bake for 15 minutes, turning halfway, until golden and crispy.
5
While the pasta bakes, season the chicken breasts with salt and pepper.
6
Roast at 180°C (fan) for 20 minutes, or until cooked through.
7
Assemble
Rest briefly, then cut into chunky pieces.
8
Add the crispy pasta, chopped lettuce, diced avocado and chicken to a large bowl.
9
Spoon over the Ranch Mayo and toss gently to coat.
10
Top with grated parmesan and a generous sprinkle of Pizza & Pasta Seasoning.
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