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‘CLT’ pasta salad recipe

4 ratings

Liven up your lunches with this 'CLT' (chicken, lettuce and tomato) salad. Ready in just 15 minutes, this speedy pasta salad is a great way to use up leftover roast chicken. See method

Serves 4
Takes 15 mins
481 calories / serving

Ingredients

300g penne
6 tbsp reduced-fat mayonnaise
2 tbsp reduced-fat crème fraîche
1 tsp wholegrain mustard
½ lemon, juiced
300g leftover roast chicken, shredded
1 Sweet Gem lettuce, shredded
165g baby plum tomatoes, halved
10g basil leaves, torn

If you haven't got penne, try using fusilli or another short pasta

Each serving contains

Energy
2025kj
481kcal 24%
Fat
14g 20%
Saturates
3g 15%
Sugars
5g 5%
Salt
0.5g 9%

of the reference intake
Carbohydrate 56.2g Protein 31.1g Fibre 3g

Method

1. Cook the pasta to pack instructions. Reserve a little cooking water, then drain; let the pasta cool slightly.

2. Meanwhile, mix together the mayo, crème fraîche, mustard and lemon juice. Season and set aside.

3. In a large bowl, mix the cooked pasta with the dressing, then stir in the remaining ingredients, adding a splash of cooking water to loosen, if needed. Serve at room temperature.

Tip: Any leftover protein works here – try roast pork, sausages or even roasted veg.

See more Chicken recipes