Ingredients
2 chicken breasts (you can also use leftover cooked chicken)
150g penne pasta
Cherry tomatoes
Cucumber
Small tin of sweetcorn
Cheese (any hard cheese you like)
Avocado
1tsp honey
2tsp whole grain mustard
Mayonnaise
Salt
Pepper
Method
Season the chicken breasts with salt and pepper and cook in the oven on 180°c (gas mark 4) for about 35 minutes.
While the chicken is in the oven cook the pasta then drain. Set aside the chicken and pasta to cool.
Chop the cherry tomatoes in half, slice the cumcumber, dice the avocado* and throw it all into a large bowl. Cut the cheese into chunks ( I used white cheddar ) and add this to the mix.
Next drain the sweetcorn and put into the bowl along with a few tablespoons of mayo and the honey and mustard.
Add the cold chicken and pasta and mix all the ingredients together. Serve with salad leaves and enjoy.
*if saving the pasta it is best to add the avocado the same day as you are going to eat it.









