Prawn and Chicken Pasta Salad

Prawn and Chicken Pasta Salad


13 people made this

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


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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