Go Back Email Link
+ servings
Chicken Risoni Salad with fork in bowl
Print

Chicken Risoni Salad

This Chicken Risoni Salad is light, refreshing, tangy and filling. High in Fibre and protein and low in calories. It has crunch from the toasted walnuts, softness from the silky pasta, creaminess from the feta and avocado and zestiness from the Dijon dressing.
Course Dinner
Cuisine Australian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 463kcal
Author Kim

Ingredients

Chicken

  • 150 grams/6 oz. Chicken breast, thinly sliced
  • 1 teaspoon Garlic, crushed
  • 1 teaspoon Light soy sauce
  • ½ teaspoon Onion salt

Salad

  • ½ cup Risoni Pasta, or other pasta
  • ½ cup Chickpeas
  • 8 medium Green Beans, sliced thinly
  • 4 medium Button mushrooms, diced
  • 1 medium Carrot, diced
  • 8 small Cherry tomatoes, quartered
  • ¼ cup Shallot/spring onion finely sliced
  • 2 tablespoons Danish fetta crumbled
  • ½ medium Avocado diced
  • ¼ cup Walnuts lightly toasted
  • ½ teaspoon onion salt

Tangy Mustard Dressing

Instructions

  • Prepare the chicken. Place the thinly sliced chicken in a bowl along with the garlic, soy and onion salt. Let marinate f0r 10 minutes at room temperature.
  • Fill a pot with water and bring the pasta to the boil (usually around 8 to 10 minutes). Once cooked, remove from heat and drain water. Put to one side.
  • Cook the chicken. Heat up a non stick wok on high and add the marinated chicken. Cook until lightly browned, and remove from heat.
  • Prepare the salad. In a big salad bowl add the cooked pasta, drained and rinsed chickpeas, beans, mushrooms, carrot, cherry tomatoes and spring onion. Stir to combine together
  • Add chicken, walnuts, onion salt and stir again. Add additional salt and pepper to taste.
  • Make the dressing. Use a jar with lid, or jug and whisk – add all the dressing ingredients and shake/whisk until combined. Drizzle over the salad and use a couple of forks to toss together.
  • Plate Up. Plate up the salad in a nice bowl and add the chopped avocado on top, along with the crumbled feta

Notes

I.  I used Barilla Risoni pasta for this recipe, but you could also use pasta shells, or spirals, or even brown rice.

Nutrition

Calories: 463kcal | Carbohydrates: 56g | Protein: 32g | Fat: 15g | Saturated Fat: 2g | Fiber: 14g | Sugar: 11g