Children's Chicken Pasta Salad
By Annabel Karmel, author of The Family Cookbook
This is great for summer – and perfect for kids’ lunchboxes when they go back to school. Kids won’t normally eat salad, but the key to getting them to eat it is the dressing. This Japanese-style dressing is delicious.
Ingredients
Fusilli pasta
Roasted red pepper
Chicken – either pre-cooked, or you can poach it yourself
Chicken stock cube
Watercress
Olive oil
Dressing
Light Olive oil
Rice wine vinegar
Salt and pepper
1. To poach the chicken, add boiling water to the stock cube and cover the chicken in a pan. Reduce the heat to a simmer and cover for 10 minutes. Then turn off the heat and leave in the hot water for another 10-15 minutes.
2. Chop the red pepper into sticks, place in a roasting tin, drizzle with olive oil, season and place in the oven at 200C for around 25 minutes or until slightly browned.
3. Heat some salted water in a pan and add the fusilli pasta. Cook according to cooking instructions.
4. Mix together the olive oil, rice wine vinegar and seasoning to form the Japanese-style dressing.
5. Cut the chicken into pieces and mix with the pasta, watercress and dressing.