Pasta Salad with Tandoori Chicken



1 chicken breast (400g)
¼ cup oil
2 tbsp Supreme Tandoori Masala
¼ cup chilli sauce
3 cups cooked pasta (shape of your choice
½ cup chopped mixed coloured pepper
½ cup chopped spring onions
1 cup mayonnaise
1 tbsp worcestershire sauce
½ tsp Supreme Coarse Black Pepper
Salt to taste
Lettuce leaves
Coriander leaves


In a bowl, mix together oil, tandoori masala, chilli sauce and salt (if needed). Add chicken breast and coat well then set aside to marinate for 1 hour. Meanwhile, in another bowl mix together cooked pasta, coloured pepper, spring onions, mayonnaise, worcestershire sauce, black pepper and salt to taste. Chill in the fridge until you’re ready to serve. Heat a frying pan over medium heat. Add chicken breast and remaining marinade to the pan. Cover and cook for 5-7 minutes until the chicken breast is cooked halfway. Flip the chicken breasts over and continue cooking for 5-7 minutes or until the chicken is cooked. To serve; add a layer of lettuce on your serving dish. Then spoon over chilled pasta on top and arrange sliced cucumber around the pasta. Slice the chicken and place on top of the pasta. Garnish with coriander leaves and serve.

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