Risoni salad with chicken, rocket and walnuts
( SERVES 4 )
Serves 4 1 cup risoni (rice-shaped pasta, sometimes called orzo) 3 skinless chicken breasts, trimmed of fat olive oil ¼ cup fresh parsley, chopped 2 cups baby rocket 1 cup toasted walnuts, coarsely
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|1 cup||Risoni pasta|
|2 cm||Olive oil|
|¼ cup||Fresh parsley|
|2 cups||Baby rocket|
|1 to taste||Salt & freshly ground pepper|
- Cook pasta in plenty of salted, boiling water for 8 to 10 minutes, or according to packet instructions, until just tender to the bite. Drain well and place in a large bowl.
- Slice skinless chicken breasts, trimmed of fat into thin strips. Heat a frying pan, add a film of oil and cook chicken in two to three batches for 5 minutes, tossing regularly until chicken is browned all over and cooked through. Remove cooked chicken to the bowl with the pasta and leave to cool.
- Add chopped fresh parsley, baby rocket, coarsely chopped toasted walnuts, lemon zest and juice of 1 lemon to the bowl with the chicken and pasta. Season with salt and pepper to taste and toss well.