Skip to main content

Chicken and fennel rigatoni salad

Skip to IngredientsSkip to Method
  • High in protein
  • High in dietary fibre
  • No added sugar
  • Seafood free
  • Shellfish free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Dairy free

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

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Chicken and fennel rigatoni salad mixture in a serving platter


  • 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.


  1. 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.
  2. Step 2

    Whisk the mayonnaise, lemon juice, mustard and tarragon in a small jug until well combined. Season.
  3. Step 3

    Add the chicken, carrot, fennel, rocket and spring onion to the pasta in the bowl. Toss to combine.
  4. Step 4

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

Nutrition Information


Energy: 2853kJ/683 Cals (33%)

Protein: 34g (68%)

Fat: 27g (39%)

Sat fat: 5g (21%)

Carb: 70g (23%)

Sugar: 5g (6%)

Fibre: 8g (27%)

Sodium: 777mg (39%)