Chicken and bacon pasta salad

A rich and satisfying summer dish by Nikki Crichton with the crunch and colour of radish, avocado and pea shoots
By Nikki Crichton
Chicken and bacon pasta salad
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  • Effort: easy

Ingredients

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  • 200 g fettuccine pasta
  • 300 g chicken breasts, grilled
  • 4 rashers of bacon, grilled
  • 60 g radishes, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1 avocado, peeled and cut into chunks
  • 80 g pea shoots, washed

For the dressing

  • 60 g mayonnaise
  • 1 tbsp lemon juice
  • A pinch of cayenne pepper

Method

1. Bring a large saucepan of water to the boil. Break the fettuccine into 3-4cm lengths, add to the water and cook for 7-9 minutes until soft. Drain and leave to cool.

2. Using your fingers shred the chicken into a large bowl, break in the bacon. Add the radish, cucumber and avocado.

3. Once the pasta is completely cool, mix it into the bowl.

4. For the dressing: combine all the ingredients and pour over the pasta mixture.

5. Stir through the pea shoots, season and serve.

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