Prawn and Chicken Pasta Salad
This is a great salad chilled in summer. Chicken and prawns are tossed with vegetables and feta cheese.
Ingredients
Serves: 8
- 2 skinless, boneless chicken breast halves
- 500g farfalle (bow tie) pasta
- 250g frozen cooked prawns
- 75g diced black olives
- 1 punnet cherry tomatoes
- 1/2 cup baby carrots, chopped
- 1 cucumber, diced
- 1/2 cup (125ml) balsamic vinegar
- 185g feta cheese, crumbled
- 1 pinch salt to taste
Directions
Preparation:15min ›
Cook:35min ›
Ready in:50min
- Preheat oven to 180 degrees C.
- Place the chicken in a baking dish and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool and cut into bite-size pieces.
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes until al dente and drain. Cool to room temperature.
- In a large bowl, mix the chicken, pasta, prawns, olives, tomatoes, carrots and cucumber. Toss with balsamic vinegar and feta cheese and season with salt.
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Reviews and Ratings
Global Ratings:
(14)
Reviews in English (10)
This is a great salad! I made it this past weekend for my family they all loved it. However, I think the recipe was meant to be used with 'balsamic vinagarette salad dressing' instead of the balsamic vinegar. That's what I did and it turned out great! - 06 Jul 2004 (Review from Allrecipes USA and Canada)
This is a very good summer type salad. I used Italian dressing and only used the shrimp. It was very yummy. - 05 Jun 2008 (Review from Allrecipes USA and Canada)
Made without chicken. Used balsamic vinegarette dressing as another reviewer suggested. I shredded carrot rather than diced it. It was a beautiful salad and it is a definite have again. May use more dressing next time. - 12 Apr 2010 (Review from Allrecipes USA and Canada)