Poached Chicken and Risoni Salad Recipe

Ingredients

• 50 g dried risoni or gluten-free pasta
• 1 cup (25 g) baby spinach
• 2 sticks celery, diagonally sliced
• 1 small green capsicum, thinly sliced

• 1 tsp Massel Salt Reduced Chicken Style Stock Powder
• 2 cups (500 ml) water
• ½ carrot, thinly sliced
• 1 stick celery, diagonally sliced
• Sprig thyme
• 200 g skinless chicken breast fillet, trimmed of fat

• 2 Tbsp freshly squeezed orange juice
• 2 Tbsp poaching liquid, from chicken
• 2 tsp extra virgin olive oil
• 1 tsp Dijon mustard or gluten-free mustard

1. To poach chicken, put stock powder, water, carrot, celery and thyme in a small non-stick frying pan. Bring to a simmer over a medium heat. Reduce heat to low and add chicken. Cook for 10 minutes or until chicken is just cooked. Remove pan from heat and set aside with chicken in liquid for 5 minutes. Transfer chicken to a plate, reserving 2 Tbsp of the poaching liquid. Set aside to cool.
2. Meanwhile, cook pasta in a small saucepan of boiling water following pack instructions or until al dente. Drain. Rinse under cold water. Drain again. Transfer to a large bowl.
3. To make dressing, whisk orange juice, poaching liquid, oil and mustard in a small bowl until combined.
4. Thinly slice chicken. Add to pasta with spinach, celery and capsicum. Toss to combine. Add dressing to salad and toss to combine. Serve.