This is the kind of dish that quietly takes care of the day. Cooked once, mixed calmly, and ready to eat whenever you are, it holds together without feeling heavy.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3–4
More ideas: Green Beans with Chanterelles and Walnuts
Ingredients
Instructions
- Cook the pasta in salted water until just tender, then drain and cool slightly.
- Place the pasta in a large bowl so it doesn’t clump.
- Add the diced chicken, bell pepper, cucumber, and spring onions.
- In a small bowl, mix mayonnaise, olive oil, mustard, and lemon juice.
- Pour the dressing over the salad.
- Toss gently until everything is evenly coated.
- Season with salt and black pepper.
- Finish with fresh parsley and mix once more.
Storage
This salad keeps well in the fridge for up to 2 days. If it thickens, loosen it with a spoon of olive oil or a splash of water before serving.
Also worth trying: Warm Chicken & Quinoa Bowl with Lemon Yogurt and Roasted Vegetables








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