Chicken and watercress pasta salad

Prep 0 h : 10 m
Cook 0 h : 10 m


  • 500g large pasta shells

    180g green beans, trimmed, sliced lengthways

    240g frozen peas

    480g shredded barbecued chicken

    160g trimmed watercress

    Flat-leaf parsley, a few sprigs

    60g flaked almonds, roasted

    For lemon and watercress dressing, blend together:

    80g trimmed watercress

    Flatleaf parsley sprigs, a handful

    2 tbsp finely grated lemon rind

    1 tbsp lemon juice

    160ml extra virgin olive oil

    2 tbsp white wine vinegar

    Salt and pepper, to taste


  • Cook pasta in a large saucepan of boiling water for a minute less than packet instructions, or until pasta is slightly firmer than al dente.

    Drain, rinse under cold running water. Drain.

    Steam beans and peas separately until vegetables are just tender; drain.

    Refresh in a bowl of iced water; drain, then transfer to a large bowl.

    Add pasta, chicken, watercress and parsley to the bowl; toss gently to combine.

    Place salad on a large serving platter; top with almonds.

    Drizzle with dressing and serve.