Chicken farfalle salad


  • 3 skinless chicken breast fillets, about 150 g each
  • 2 lemon or lime slices
  • 1 tablespoon rice wine (sake or mirin) or dry sherry
  • 300 g farfalle (pasta bows)
  • 150 g carrots, cut into matchstick strips
  • 1 red capsicum, seeded and cut into matchstick strips
  • 2 stalks celery, cut into matchstick strips
  • ½ telegraph cucumber, about 200 g, halved, seeded and cut into matchstick strips
  • Dressing
  • 2 tablespoons fish sauce
  • 1 teaspoon caster sugar
  • 1 tablespoon rice vinegar, cider vinegar or white wine vinegar
  • 1 tablespoon soy sauce
  • 1 small fresh red chilli, seeded and finely chopped
  • 1 large clove garlic, crushed


  1. Place the chicken breasts in a large shallow pan and pour in enough water to cover them.
  2. Add the lemon or lime slices and the rice wine or sherry, and heat until just simmering.
  3. Reduce the heat and poach the chicken for 20 minutes or until cooked through.
  4. Remove from the heat and cover the pan, then leave the chicken to cool completely in the cooking liquid.
  5. Meanwhile, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  6. Drain, rinse under cold running water and drain again.
  7. Set the pasta aside until cool.
  8. Place the carrots, capsicum, celery and cucumber in a large salad bowl.
  9. To make the dressing, mix together the fish sauce and sugar, stirring until the sugar dissolves, then add the vinegar, soy sauce, chilli and garlic.
  10. Pour the dressing over the raw salad vegetables.
  11. Drain the cooled chicken and pat dry on paper towel, then cut into bite–sized pieces.
  12. Stir the chicken and pasta into the dressed vegetables.
  13. Cover and leave to marinate in the fridge for about 1 hour.
  14. Bring the salad to room temperature before serving.

Serves 4
Preparation: 30 minutes, plus cooling, 1 hour marinating and about 30 minutes standing time
Cooking: about 20 minutes


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