Honey and Chicken Pasta Salad Recipe

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  • Dried Fusilli Pasta – 250 gms
  • Olive Oil – 2 tblsp
  • Onion – 1, thinly sliced
  • Garlic Clove – 1, crushed
  • Chicken Breast – 400 gms, skinless and boneless, thinly sliced
  • Wholegrain Mustard – 2 tblsp
  • Clear Honey – 2 tblsp
  • Cherry Tomatoes – 175 gms, halved
  • Rocket Leaves – handful
  • Fresh Thyme Leaves – to garnish

For Dressing:

  • Olive Oil – 3 tblsp
  • Sherry Vinegar – 1 tblsp
  • Clear Honey – 2 tsp
  • Fresh Thyme Leaves – 1 tblsp
  • Salt and Pepper


  1. To make the dressing, place all the ingredients in a small bowl and whisk together.
  2. Bring to a large saucepan of lightly salted water to the boil.
  3. Add the pasta and return to the boil. Cook for 10-12 minutes until just tender.
  4. Meanwhile, heat the oil in a large frying pan.
  5. Add the onion and garlic and fry for 5 minutes.
  6. Add the chicken and cook, stirring frequently for 3 to 4 minutes until just cooked through.
  7. Stir the mustard and honey into the pan and cook for a further 2 to 3 minutes until the chicken and onion are golden brown and sticky.
  8. Drain the pasta and transfer to a serving bowl.
  9. Pour over the dressing and toss well.
  10. Stir in the chicken and onion and leave it to cool.
  11. Gently stir the tomatoes and rocket leaves into the pasta.
  12. Serve garnished with the thyme leaves.

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