Chicken Thyme Penne Salad Food

CHICKEN THYME PENNE

Steps:

• Cook penne per package directions; rinse and drain.
• In a big bowl, mix together the penne, chicken, grapes, celery, and onion.
• In a small bowl add oil and 1 tablespoon fresh thyme (or 1 teaspoon dried thyme); stir to mix.
• Pour over chicken-pasta mixture; toss to coat.
• In another bowl, add mayonnaise, milk, honey, mustard, salt, and remaining thyme; stir to combine.
• Cover chicken-pasta mixture and cover mayonnaise mixture; chill both for at least 4 hours but not more than 24 hours.
• 2 hours before ready to serve, toss the chicken-pasta mixture and mayonnaise mixture together.
• Cover and refrigerate until ready to serve.
• Right before serving, season to taste with salt/pepper and add 3/4 cup walnuts; stir to combine.
• Sprinkle remaining nuts on top; serve.

CHICKEN & PASTA SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the pepper and onion with 1 tsp oil and roast for 20 mins.
• Cook the pasta following pack instructions. Drain and set aside.
• Meanwhile put the chicken breasts between two sheets of cling film and bash with a rolling pin until they're about 1cm thick. Mix remaining oil, herbs, chilli and garlic then rub all over the chicken. Heat a griddle or barbecue and cook for 3-4 mins on each side.
• Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.

PENNE PASTA SALAD WITH SPINACH & TOMATOES

Steps:

• Mix the oil, vinegar, rosemary, thyme, garlic granules, oregano, basil and salt together in a large bowl. Add the cooked pasta and spinach, toss to coat well.
• Add the tomatoes and cheeses and mix well.
• Serve warm or at room temperature.

GRIDDLED CHICKEN WITH LEMON & THYME

Steps:

• Mix the chicken breasts with the lemon zest, 2 tbsp lemon juice, the olive oil, garlic and thyme.
• Season, then cook on a heated griddle or on a barbecue for 4-5 mins each side. Serve the chicken with a generous dollop of hummus, a drizzle of olive oil, plus the olives and lemon wedges.