Chicken, Zucchini & Corn Pasta Salad with Honey Mustard Dressing

Cook Time 20 minutes

Servings 4

Ingredients

350g chicken breast, sliced into 1 cm strips

100g elbow pasta

Honey Mustard Dressing

⅓ cup seeded mustard

¼ cup honey

¼ cup olive oil

1 tbsp lemon juice

Salt & pepper, to taste

Vegetable Mix

150g zucchini, quartered & sliced thinly

100g red capsicum, finely sliced

150g celery, sliced thinly

1 cup of corn kernels

50g red onion, finely sliced

50g baby spinach

Method

Bring a large pot of water to the boil and cook elbow pasta for 5 - 6 minutes or until al dente, then drain and rinse with cold water until cool and place in the fridge.

Preheat oven to 180°C, evenly distribute seasoned chicken on a non-stick baking tray and roast approximately 10 minutes or until cooked. Place into the fridge and allow to cool.

In a mixing bowl, combine all dressing ingredients and whisk together to combine; then add salt & pepper to taste.

In a large salad bowl, combine all of the prepared vegetables, spinach, pasta, chicken and honey mustard dressing. Mix well and plate immediately.