Risoni, Chicken & Green Pea Salad
Risoni, Chicken & Green Pea Salad
Ingredients
- 1.5 cups risoni
- 2 cups spinach roughly chopped
- 2 green zucchini cut into half moons
- 1 cup frozen peas thawed
- 3/4 cup currants soaked in boiling water for 20 seconds
- 1-2 cups chicken chopped, cooked
Dressing:
- 2 tablespoons olive oil extra virgin
- 1/2 lemon juice squeezed
- 1/2 teaspoon dijon mustard
- caster sugar optional
- sea salt
- cracked black pepper
Instructions
- Cook risoni according to package instructions, only about 8-10 minutes. Drain and set aside to cool.
- Place a large frying pan onto medium/high heat. Add the zucchini pieces and cook for approx. 3-5 minutes, giving the pan a shake every 30 seconds or use a wooden spoon to stir them. Remove and set aside. Use this same pan to cook raw chicken if doing so (season chicken with salt and pepper and cook in a little olive oil).
- To a large bowl, add the spinach, risoni, zucchini, green peas, currants and chicken pieces.
- In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, and optionally a pinch of caster sugar. Season with sea salt and cracked black pepper to taste.
- Drizzle the dressing over the salad. Toss everything gently to ensure even coating.
Nutrition
Calories: 818kcalCarbohydrates: 65gProtein: 9gFat: 59gSaturated Fat: 16gPolyunsaturated Fat: 12gMonounsaturated Fat: 28gCholesterol: 44mgSodium: 34mgPotassium: 439mgFiber: 4gSugar: 19gVitamin A: 1430IUVitamin C: 13mgCalcium: 54mgIron: 2mg
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