Difference between revisions of "Chicken Spaghetti Salad"
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Dressing |
Dressing |
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* |
* 1 egg |
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* 2 tbsp Dijon mustard |
* 2 tbsp Dijon mustard |
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* 4 tbsp lemon juice |
* 4 tbsp lemon juice |
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Combine the chicken with the spinach leaves, tomatoes, salt, pepper, and pasta. Toss through the dressing and serve with crusty bread. Serves 4. |
Combine the chicken with the spinach leaves, tomatoes, salt, pepper, and pasta. Toss through the dressing and serve with crusty bread. Serves 4. |
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NB: original recipe lists 2 eggs in sauce. |
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== Source == |
== Source == |
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Revision as of 09:28, 18 December 2008
Ingredients
- 400g spaghetti
- 2 tsp olive oil
- 3 chicken breasts
- 100g baby spinach leaves, roughly shredded
- 250g cherry tomatoes, quartered
- sea salt and cracked black pepper
Dressing
- 1 egg
- 2 tbsp Dijon mustard
- 4 tbsp lemon juice
- sea salt and cracked pepper
- 2/3 cup vegetable oil
- 1/2 cup chopped basil
Method
Cook the pasta and drain. Heat a large frying pan over medium heat, add the oil and chicken and cook until golden and cooked through. Cool slightly then shred.
To make the dressing, process the eggs, mustard, lemon juice, salt, and pepper in a food processor. While running, slowly pour in the vegetable oil. Stir through the basil.
Combine the chicken with the spinach leaves, tomatoes, salt, pepper, and pasta. Toss through the dressing and serve with crusty bread. Serves 4.
NB: original recipe lists 2 eggs in sauce.
Source
Donna Hay - Modern Classics 1
