Tangy chicken and bacon pasta salad

Ingredients

2 skinless chicken breast fillets
6 rashers thin streaky bacon, rind removed and chopped
225 g (8 oz) pasta shapes
8 spring onions, sliced 
Juice of ½ lemon
1 tsp clear honey
1 tbsp chopped parsley

Heat a griddle pan (or heavy-based frying pan) until smoking. Rub chicken with a little olive oil and season with salt and pepper.

Cook on both sides until cooked through then cut into bite-sized pieces. Fry bacon. 

Cook pasta according to pack instructions but drain while still a little al dente. Place in a serving bowl and drizzle with a little olive oil. Add chicken, bacon and onion. Mix lemon juice with honey and pour over. Season with black pepper. Toss gently. Sprinkle with parsley.

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