Up your salad game. This combination of chicken, fennel and rigatoni is an easy crowd-pleaser.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
