Chicken, Risoni, Spinach and Tomato Salad

clock 10 minutes + 20 minutes bowl Serves 4


  • 1 cup risoni
  • 2 1/2 cups basil leaves
  • 1/2 cup grated Parmesan
  • 2 Tbsp pine nuts, toasted
  • 1/3 cup extra virgin olive oil
  • 2 Tbsp lemon juice
  • 500g chicken tenderloins or breasts, cut into bite-sized chunks
  • 1/4 cup olive oil
  • Salt
  • Pepper
  • 250g cherry tomatoes, halved
  • 120g baby spinach leaves
  • 1/4 cup lemon juice
  • 1/3 cup shaved Parmesan, to serve
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How to Create an Entertaining Platter


  • 1. Cook risoni following packet instructions. Drain and cool.

  • 2. To make the pesto, pulse basil, parmesan and pine nuts in a blender. Slowly add oil and lemon juice and process until smooth.

  • 3. Preheat a char-grill pan on high. In a bowl, combine chicken and 1 tablespoon of olive oil. Season. Char-grill chicken for 2-3 minutes each side until cooked.

  • 4. Combine risoni, tomatoes and spinach.

  • 5. To make the dressing, whisk the remaining olive oil and lemon juice together. Season to taste.

  • 6. On a serving platter, combine risoni mixture and chicken. Top with shaved parmesan, drizzle with dressing and serve with pesto sauce on the side.

  • Tip:

  • Always store tomatoes at room temperature. Storing then in the fridge affects their flavour.


  • • Energy 3080Kj • Protein 44g • Total Fat 45g • Saturated Fat 10g • Carbohydrates 38g • Sugars 5g • Sodium 722mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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