Chicken, Mint and Pea Risoni Salad

I love challenging myself with new food and love finding a recipe that I can tweak and call my own.

After a quick 3 days in Samoa, I found myself staring blankly in my pantry and found a packet of Risoni I’d purchased to make baked stuffed capsicums. I had purchased fresh mint the day before to make grilled chicken kofta’s which got me thinking how I could use both these ingredients to make a quick, healthy meal to make & enjoy after a gruelling training session. Taste.com delivered yet again – so ladies (and gents) I present to you…

Chicken, Pea & Mint Risoni Salad

• 2 x chicken breasts
• ¾ cup chopped mint leaves
• 1 ½ cup risoni
• 1 cup peas (frozen is fine)
• 300g-500g feta
• ½ red onion, finely chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil

Steps

1. Lightly spray frying pan with olive oil and place over low-medium heat. Season chicken breasts with salt and pepper and cook until chicken is browned.
2. Once chicken is cooked, set aside to cool and slice into thin pieces
3. Cook risoni according to packet instructions, add peas 2 minutes before pasta is done.
4. Drain and place in large serving bowl
5. Add feta, mint, red onions, lemon juice, olive oil and chicken
6. Season with salt and pepper, toss and serve

There’s nothing better than a fresh salad packed with protein and that ‘yum’ factor which is a hit, served hot or cold.
Enjoy & let me know what you think!