Sunday, July 8, 2012

Chicken and Penne Salad


  1. 500 g/1 lb penne, cooked
  2. 1 kg/2 lb cooked chicken, skin removed and flesh shredded
  3. 1 green pepper, chopped
  4. 3 tablespoons snipped fresh chives
  5. 440 g/14 oz canned sweet corn kernels, drained
  6. 2 stalks celery, chopped
  7. 250 g/8 oz yellow or red cherry tomatoes
  8. 250 g/8 oz curly endive
  9. 3/4 cup/185 ml/6 fl oz creamy salad dressing


  1. Arrange penne, chicken, green pepper, chives, sweet corn, celery, tomatoes and endive on a large serving platter or in a large salad bowl.
  2. Spoon dressing over salad and serve immediately.
  3. Serves 4.

 This salad is delicious served with chili toast cheese.  To make a toast cheese, trim crusts from slices of white or whole-meal bread and cook under a preheated medium grill for 2-3 minutes or until toasted on one side.  Top untoasted side with grated cheese and a pinch of chili powder and cook for 2-3 minutes longer or until cheese melts and is golden.

Related Articles


Post a Comment

A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.