Chicken Pasta Salad With Mustard and Sage

Serve in fresh lettuce leaves beside crusty bread.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• Dressing

• 2  lemons, juice and zest of
• 2  teaspoons  whole grain Dijon mustard
• 2  crushed garlic cloves
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 1⁄3 cup olive oil

• Pasta

• 500  g  curly pasta shells
• 6  chicken thigh fillets, thinly sliced
• 1  tablespoon  whole grain Dijon mustard
• 1  tablespoon olive oil
• 4  pieces preserved lemons, rinds sliced thinly
• 4  tablespoons sage leaves
• 2  large green onions, sliced
• 1⁄2 cup raisins
• 1  tablespoon capers, slightly crushed
•  lettuce leaf, to serve

Directions

1. To make the dressing:
2. Whisk all the dressing ingredients together.
3. To make the pasta:
4. Bring a large quantity of salted water to the boil and add the Curly Shells. Cook as packet directs and drain.
5. Stir the mustard through the sliced chicken to coat, heat a large fry pan with oil and add chicken, stirring occasionally.
6. Add the preserved lemon and sage leaves and allow to heat until fragrant (approximately 2 minutes). Remove from heat.
7. In a large bowl, mix together the pasta, chicken, green onions, raisins and capers.
8. Pour the dressing over the pasta mixture and stir through.
9. Serve in lettuce leaves.