Marinated vegetable chicken salad
Photo by Tam West
Splash out on a good vinegar and oil for this recipe to taste truly delicious. I used organic adzuki bean spaghetti, but you can substitute with pasta or noodles already in your store cupboard.
|1 bunch||Baby carrot, scrubbed|
|400 g||Button mushrooms, wiped|
|1 tsp||Thyme leaves, roughly chopped|
|1 Tbsp||Oregano leaves, or marjoram, roughly chopped|
|2 Tbsp||Red wine vinegar|
|3 Tbsp||Extra virgin olive oil|
|1 packet||Adzuki bean spaghetti, approx 200g, organic|
|1||Roast chicken, store-bought, shredded|
|1 packet||Baby spinach, to serve|
- Blanch the carrots in boiling salted water until tender. Pan-fry the mushrooms in a little oil until lightly browned and tender. While still warm mix together in a bowl with the herbs, vinegar and oil. Season well with salt and freshly ground black pepper.
- Cook spaghetti in plenty of boiling salted water for 5-6 minutes or according to the packet instructions, until al dente. Drain well and toss through the marinated vegetables.
- Gently mix through the shredded chicken and mix through baby spinach leaves before serving.