Chicken and fennel rigatoni salad

Up your salad game. This combination of chicken, fennel and rigatoni is an easy crowd-pleaser.

4

10m

15m

Ingredients

  • 375g Coles Rigatoni
  • 1/3 cup (100g) Coles Whole Egg Mayonnaise with Free Range Egg
  • 2 tbs lemon juice
  • 1 tbs wholegrain mustard
  • 1 tbs chopped tarragon
  • 2 cups shredded Coles RSPCA Approved Hot Roast Chicken
  • 1 carrot, peeled, cut into long matchsticks
  • 1 fennel, finely shaved, fronds reserved
  • 60g pkt Coles Australian Baby Rocket
  • 2 spring onions, thinly sliced

Method

STEP 1

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well. Transfer to a large bowl.

STEP 2

Whisk the mayonnaise, lemon juice, mustard and tarragon in a small jug until well combined. Season.

STEP 3

Add the chicken, carrot, fennel, rocket and spring onion to the pasta in the bowl. Toss to combine.

STEP 4

Transfer pasta mixture to a large serving platter. Drizzle with dressing. Sprinkle with reserved fennel fronds.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.