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Chicken Pasta Salad with Bacon and Parmesan Shavings

This delicious and filling lunch time or picnic salad is easy to transport and eat with a fork or to pile on bread. The pasta soaks up the dressing, so take the bottle of dressing with you to the picnic to add a final drizzle before dishing up. The recipe can easily be doubled.
Chicken Pasta Salad with Bacon and Parmesan Shavings
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You Will Need:

  • ½ cooked rotisserie chicken
  • 150 g pasta shells
  • Ina Paarman’s Garlic & Herb Seasoning
  • Ina Paarman’s Creamy Herb Dressing
  • 125 g streaky bacon, cut into 3 cm lengths
  • 1 T (15 ml) olive oil
  • ½ cup (125 ml) kalamata olives
  • shaved parmesan or grated cheddar cheese
  • rocket

Method:

Skin the chicken and slice the skin into strips. Keep aside.

Strip the meat from the bone in long thin strips.

Boil the pasta according to pack instructions.

Drain the pasta and season with 1 t (5 ml) Garlic & Herb Seasoning.

Toss with Herb Dressing and keep aside.

Pan-fry the bacon in a little olive oil until nearly crisp.

Add the strips of chicken skin and cook until crispy.

To Assemble

Toss the chicken strips with the dressed pasta, bacon and olives. Layer with rocket into a serving bowl.

Add shavings of Parmesan cheese.

Drizzle with Herb Dressing just before serving.

Chicken Pasta Salad with Bacon and Parmesan Shavings

This delicious and filling lunch time or picnic salad is easy to transport and eat with a fork or to pile on bread. The pasta soaks up the dressing, so take the bottle of dressing with you to the picnic to add a final drizzle before dishing up. The recipe can easily be doubled.
Chicken Pasta Salad with Bacon and Parmesan Shavings

You Will Need:

  • ½ cooked rotisserie chicken
  • 150 g pasta shells
  • Ina Paarman’s Garlic & Herb Seasoning
  • Ina Paarman’s Creamy Herb Dressing
  • 125 g streaky bacon, cut into 3 cm lengths
  • 1 T (15 ml) olive oil
  • ½ cup (125 ml) kalamata olives
  • shaved parmesan or grated cheddar cheese
  • rocket

Method:

Skin the chicken and slice the skin into strips. Keep aside.

Strip the meat from the bone in long thin strips.

Boil the pasta according to pack instructions.

Drain the pasta and season with 1 t (5 ml) Garlic & Herb Seasoning.

Toss with Herb Dressing and keep aside.

Pan-fry the bacon in a little olive oil until nearly crisp.

Add the strips of chicken skin and cook until crispy.

To Assemble

Toss the chicken strips with the dressed pasta, bacon and olives. Layer with rocket into a serving bowl.

Add shavings of Parmesan cheese.

Drizzle with Herb Dressing just before serving.

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