Prawn and Chicken Pasta Salad

    50 minutes

    This is a great salad chilled in summer. Chicken and prawns are tossed with vegetables and feta cheese.

    14 people made this

    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

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C.
    2. 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.
    3. 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.
    4. 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 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)