Rigatoni chicken salad with mustard & soy sauce dressing

Total time 45 mins

25 mins preparation time

20 mins cooking time

Pasta salad's are a great way to feed your family with fresh vegetables. Mix wholegrain mustard with soy sauce to create a delicious dressing for this dish.

Ingredients

4 portion(s)

For the dressing:

50 ml

orange juice

80 g

Wholegrain mustard (e.g. from Maille)

50 ml

Kikkoman Naturally Brewed Soy Sauce

100 ml

olive oil

Freshly ground white pepper

Sugar

For the salad:

240 g

rigatoni

180 g

chicken breast fillet

salt, freshly ground pepper

200 g

small broccoli

Orange

160 g

yellow and red cherry tomatoes

1 handful

baby leaf spinach

60 g

olives

Nutritional facts (per portion): 2535 kJ / 605 kcal

30.1 g Fat

23 g Protein

56.8 g Carbohydrates

Preparation

Step 1

For the dressing, boil down orange juice to about half its original volume. Mix with mustard, soy sauce and oil and season with pepper and sugar.

Step 2

For the salad, cook the rigatoni according to the packet instructions and leave to cool. Cut chicken fillet in half, season with salt and pepper, steam for 5-6 minutes, let it cool and shred.

Step 3

Cut broccoli into small florets, wash, blanch and shock. Peel and segment the orange. Wash and halve the tomatoes if needed. Wash spinach and spin dry.

Step 4

Mix rigatoni, broccoli, orange segments, tomatoes, spinach and olives with approx. ¾ of the dressing and arrange on plates. Arrange the chicken on top, drizzle with the rest of the dressing and serve.

Recipe-ID: 273

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