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Chicken, pasta and walnut salad


250g dried tri-coloured tagliatelle pasta
1 large red apple, peeled, halved, cored, thinly sliced
2 stalks celery, cut into 8cm strips
3 cups shredded barbecued chicken (see note)
1 tablespoon chopped fresh dill
1/2 cup walnuts, toasted, roughly chopped

1/2 cup macadamia nut oil
1/4 cup white wine vinegar
3/4 teaspoon caster sugar


1. Make dressing: Combine ingredients in a screw-top jar. Secure lid. Shake to combine. Season with salt and pepper.

2. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Rinse under cold water.

3. Combine pasta, apple, celery, chicken, dill, walnuts and dressing in a large bowl. Toss gently to combine. Serve.

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