Go Back
–+ servings

Risoni, Chicken & Green Pea Salad

Print Recipe
Servings 4
Calories 818 kcal

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

Dressing

  • 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
US Customary - Metric

Instructions
 

  • Cook the risoni according to packet instructions, about 8–10 minutes. Drain and set aside to cool.
  • 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.
  • In a large bowl, place the risoni, zucchini, spinach, green peas, currants and chicken.
  • For the dressing: In a small bowl, whisk together all the ingredients. Season 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

Keywords

Dinner, Lunch, Salad
Chicken, Dairy Free, Egg Free, Nut Free