Recipe

Chicken & Dill Pasta Salad

Chicken, dill, pasta, yoghurt

lunchsaladlow-fodmap

Time—
Yield4 portions
Energy394 kcal
Components0
Contents

Ingredients

  • 200gpasta, penne, dried
  • chicken
  • 2.5mloil, rapeseed
  • 300gchicken breast, raw
  • 0.125tspsalt
  • 0.25tspspice, pepper
  • dressing
  • 20gherb, dill, fresh
  • 15gcaperschopped
  • 100gyoghurt, greek, homemade
  • 40gmayonnaise, light
  • 15gmustard, dijon
  • 1wholelemon
  • 5mloil, olive, virgin
  • 0.125tspmonosodium glutamate
  • 0.25tspspice, pepper
  • body
  • 1cucumber (medium (350g))≈ 350 g cucumber
  • 50gcheese, feta

Instructions

Process

  1. Chicken:
    1. Pat dry and season with salt and pepper
    2. Cook in an oiled pan over medium-high until browned
    3. Slice and set aside
  2. Dressing
    1. Mix everything together
  3. Pasta
    1. Cook until just past al dente
    2. Drain and toss with 1/3rd of the dressing
    3. Allow to cool
  4. Assembly
    1. Combine everything but the dressing together
    2. Toss with the dressing
  5. Serve lightly chilled / room temperature

Nutrition details

Show full nutrition and cost table
NutritionPer portionBatch total
Calories3941576
Protein27.9111.5
Carbohydrates39.9159.6
Total Sugars3.513.9
Free Sugars0.83.0
Fat12.449.8
Saturated Fat4.216.8
Fibre9.136.3
Alcohol0.00.0
Salt1.14.5
Iron2.118.46
Calcium145579
Vitamin B120.3481.39
Omega 30.03750.15
Magnesium21.887
Potassium2781110
Caffeine00
Cost£1.50£5.99