Pot luck Special - Grilled Chicken & Risoni Salad

Impress your host and friends with this mouthwatering salad when you are invited for a pot luck party!

Grilled Chicken & Risoni Salad

Serves 4
Prep time 15 min
Cooking time 15 min

3 chicken breast fillets
¼ cup (60ml) olive oil
2 tablespoons lemon juice
200g risoni (Risoni is a small rice-shaped pasta, but any small pasta would be fine)
1 red capsicum, diced
1½ cups thinly sliced celery
1 cup (150g) pitted kalamata olives, halved
1 small red onion, finely chopped
¼ cup shredded basil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard

1. Lightly spray a chargrill with cooking oil spray and heat on medium. Brush chicken with a little olive oil and season with pepper. Cook for 5 min each side or until cooked through. Transfer chicken to a plate, sprinkle with lemon juice and set aside to cool.
2. Meanwhile, cook risoni in a large saucepan of boiling, salted water according to packet directions. Drain, refresh under cold water, drain again. Place in a large bowl with capsicum, celery, olives, onion and basil.
3. Remove chicken from plate, reserving juices. Slice chicken thinly and add to risoni salad.
4. Strain chicken juices into a jug and add vinegar and mustard. Gradually add remaining oil in a stream, whisking until dressing thickens slightly. Pour over salad and toss to combine.