Chicken and pasta salad

by Annabel Karmel from Superfoods for Babies and Children

Serves 6
Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients

570ml/1 pint chicken stock

2 chicken breasts100g/

3½oz pasta bows cooked and cooled

100g/3½oz canned or frozen sweetcorn

18 small cherry tomatoes, cut in half

2 spring onions, sliced finely

½ baby gem lettuce, shredded

For the dressing:

3 tbsp olive oil 1 tbsp white wine vinegar½ tsp dijon mustard (optional)

½ tsp sugarsalt and freshly ground black pepper

1 tbsp chicken stock from the poaching liquid

Method

1. Poach the chicken for about 10 minutes in the stock, then leave to cool completely.

2. Remove the chicken with a slotted spoon and cut into bite-sized pieces (this can be prepared the night before).

3. To make the dressing, whisk together all of the ingredients (or use a hand blender).

4. Combine all the ingredients for the salad and toss in the dressing.