Chicken and Pasta Salad with Vinaigretta dressing

Posted 2014-11-09 by Postcards from Shayne ⇒ follow

A quick and easy recipe perfect for a relaxed summer lunch or dinner. It is also fancy enough to serve to friends or family who are coming over for a meal.

Ready to serve

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 4 servings

Ingredients
600g Chicken Breast
250g Penne
1 large red capsicum (roughly chopped)
Cherry Tomatoes (1 - 2 punnets)
3 Shallots (chopped)
80g Baby Rocket Leaves
Fetta Cheese

Vinaigretta Dressing
60ml Olive Oil
80ml Red Wine Vinegar
1 teaspoon Dijon Mustard
1 teaspoon sugar

Method

Place chicken breast in a medium saucepan, cover with boiling water and return to the boil. Reduce heat and simmer, uncovered, for around 10 minutes or until the chicken is cooked through. Cool chicken in the poaching liquid for 10 minutes. Remove chicken and slice thickly.

Cook penne in medium saucepan of boiling water until tender. Drain and rinse under cold water.