I think it’s the salad dressing I like most about this recipe. Unusually the salad itself has peanuts in it – personally I think they’d be a bit too big and crunchy, pine nuts might be a better idea or you could just make whatever salad you like and top it with the blue cheese dressing.
Mum used whatever pieces of paper came to hand to write down recipes. This piece had someone’s address on it, but there was still lots of blank space to add a recipe!!
CHICKEN & TORTELLINI SALAD
- 300g tri coloured tortellini
- 2 teaspoons oil
- 4 single chicken fillets
- ½ bunch English spinach shredded
- 1 large ripe tomato finely chopped
- Lemon rind to garnish
- 2 teaspoons French mustard
- 2 tablespoons mayonnaise
- 1 clove garlic crushed
- ¼ cup lemon juice
- ½ cup light olive oil
Add pasta to a large pan of boiling water. Boil uncovered till tender. Drain. Rinse pasta under cold water, drain well. Meanwhile, heat oil in non stick pan, add fillets, cook 5 mins on each side or until cooked. Cut diagonally into 2 cm strips. Make dressing – combine all ingredients in jar, shake well. Combine, pasta, fillets, spinach and tomato in large bowl, add dressing toss well. Garnish with lemon rind.