Risoni, Chicken & Green Pea Salad
Risoni, Chicken & Green Pea Salad
Rate this RecipeIngredients
- 1 1/2 cups risoni orzo pasta
- 1 tablespoon extra virgin olive oil
- 2 zucchini cut into half moons
- 2 cups baby spinach roughly chopped
- 1 cup frozen peas thawed
- 3/4 cup currants soaked in boiling water for 30 seconds, drained
- 1–2 cups cooked chicken chopped
- 2 tablespoons extra virgin olive oil
- 1/2 lemon juice squeezed
- 1/2 teaspoon dijon mustard
- pinch caster sugar optional
- sea salt & cracked black pepper
Instructions
- Cook the risoni according to packet instructions, about 8–10 minutes. Drain and set aside to cool.1 1/2 cups risoni
- Place a large frying pan over medium–high heat. Add the olive oil and zucchini pieces and cook for about 3–5 minutes, giving the pan a shake every 30 seconds or using a wooden spoon to stir them. Remove and set aside.1 tablespoon extra virgin olive oil, 2 zucchini
- In a large bowl, place the risoni, zucchini, spinach, green peas, currants and chicken.1 1/2 cups risoni, 2 zucchini, 2 cups baby spinach, 1 cup frozen peas, 3/4 cup currants, 1–2 cups cooked chicken
- For the dressing: In a small bowl, whisk together all the ingredients. Season to taste.2 tablespoons extra virgin olive oil, 1/2 lemon, 1/2 teaspoon dijon mustard, pinch caster sugar, sea salt & cracked black pepper
- Drizzle the dressing over the salad. Toss everything gently to ensure even coating.
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