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Risoni, Chicken & Green Pea Salad

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Servings 4

Ingredients
  

  • 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.

Keywords

Dinner, Lunch, Salad
Chicken, Dairy Free, Egg Free, Nut Free
Allergen Dairy-free, Egg-free, Nut-free
Protein Chicken
Member Free