Easy - 30 MIN
Pasta salad with avocado, chicken and lemon sauce
The products you need
Classic Short
Farfalle
Ingredients for the salad
Number of People
4
250
g of Panzani Farfalle
150
lettuce, coarsely chopped
80
tinned black beans, drained
5
yellow cherry tomatoes, halved
5
red cherry tomatoes, halved
60
g canned sweetcorn, drained
1
small onion, thinly sliced
50
g of black olives, pitted and sliced into rings
1
large avocado, peeled and sliced
150
g of chicken breast
1
tablespoon of chopped fresh parsley
Salt and pepper to taste
Ingredients for the sauce
Number of People
4
Juice of 2 lemons
40
ml of olive oil
1
teaspoon of lemon zest
2
cloves of garlic, minced
3
tablespoons of chopped fresh parsley
1.5
teaspoon of mustard
2
teaspoons of honey
1
clove of garlic, peeled and minced
Salt and pepper to taste
Fresh coriander leaves to garnish
1
lemon, cut into wedges
Preparing the sauce
1
In an electric mixer, add the lemon juice, olive oil, lemon zest, fresh parsley, mustard, honey, garlic clove, salt and pepper.
2
Blend all the ingredients until the sauce is smooth. Chill the sauce in the fridge before serving.
Preparing the pasta
1
In a large saucepan of boiling salted water, cook the Panzani Farfalle pasta for around 8 to 10 minutes. Once ready, drain and rinse in cold water. Put to one side.
Assembling the salad
1
Add the olive oil to a frying pan and heat over a medium heat. Add the chicken breast, salt and pepper and cook on each side for 5 minutes or until golden brown.
2
Remove the chicken breast from the heat and cut into medium slices. Set aside and leave to cool.
3
In a large bowl, add the lettuce, farfalle, black beans, cherry tomatoes, sweetcorn, onion, black olives, avocado slices, chicken slices and parsley.
4
Pour the lemon dressing into the salad bowl.
5
Gently toss all the ingredients together until the salad is completely coated with the dressing. Season to taste with salt and pepper.
6
Garnish the farfalle salad with fresh coriander leaves and serve immediately with lemon wedges !
