Strips of cooked chicken are tossed with coloured pasta, grapes and carrot sticks in a pesto-flavoured dressing.
125 - 150 g (4 1/2 - 5 1/2 oz) dried pasta shapes, such as twists or bows
1 tbsp oil
2 tbsp mayonnaise
2 tsp bottled pesto sauce
1 tbsp soured cream or natural fromage frais
175 g (6 oz) cooked skinless, boneless chicken meat
1 - 2 celery stalks
125 g (4 1/2 oz) 1 cup black grapes (preferably seedless)
1 large carrot, trimmed
salt and pepper
celery leaves, to garnish
1 tbsp oil
2 tbsp mayonnaise
2 tsp bottled pesto sauce
1 tbsp soured cream or natural fromage frais
175 g (6 oz) cooked skinless, boneless chicken meat
1 - 2 celery stalks
125 g (4 1/2 oz) 1 cup black grapes (preferably seedless)
1 large carrot, trimmed
salt and pepper
celery leaves, to garnish
French dressing
1 tbsp wine vinegar
3 tbsp extra-virgin olive oil
salt and pepper
3 tbsp extra-virgin olive oil
salt and pepper
method
1. To make the French dressing, whisk all the ingredients together until smooth.
2. Cook the pasta with the oil for 8-10 minutes in plenty of boiling salted water until just tender. Drain thoroughly, rinse and drain again. Transfer to a bowl
and mix in 1 tablespoon of the French dressing while hot; set aside until cold.
3. Combine the mayonnaise, pesto sauce and soured cream or fromage frais in a bowl, and season to taste.
4. Cut the chicken into narrow strips. Cut the celery diagonally into narrow slices. Reserve a few grapes for garnish, halve the rest and remove any pips (seeds). Cut the carrot into narrow julienne strips.
5. Add the chicken, the celery, the halved grapes, the carrot and the mayonnaise mixture to the pasta, and toss thoroughly. Check the seasoning, adding more salt and pepper if necessary.
6. Arrange the pasta mixture on two plates and garnish with the reserved black grapes and the celery leaves.
2. Cook the pasta with the oil for 8-10 minutes in plenty of boiling salted water until just tender. Drain thoroughly, rinse and drain again. Transfer to a bowl
and mix in 1 tablespoon of the French dressing while hot; set aside until cold.
3. Combine the mayonnaise, pesto sauce and soured cream or fromage frais in a bowl, and season to taste.
4. Cut the chicken into narrow strips. Cut the celery diagonally into narrow slices. Reserve a few grapes for garnish, halve the rest and remove any pips (seeds). Cut the carrot into narrow julienne strips.
5. Add the chicken, the celery, the halved grapes, the carrot and the mayonnaise mixture to the pasta, and toss thoroughly. Check the seasoning, adding more salt and pepper if necessary.
6. Arrange the pasta mixture on two plates and garnish with the reserved black grapes and the celery leaves.
serving amount
serves 4
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