For the marinade and dressing

  • 4tbsp Honey
  • 1tsp Dijon mustard
  • ½tsp Garlic powder
  • ¼tsp Paprika
  • ½ Lemon, juiced

For the pasta salad and chicken

  • 300g Mini chicken fillets
  • 400g Pasta
  • 3 Rashers of bacon
  • 1 Avocado, chopped
  • 16 Cherry tomatoes, chopped
  • 1 Green pepper, chopped


  • STEP 1

    First make the marinade and dressing by combining all the ingredients in a jar or bottle and giving it a good shake. Set half aside to use later as the dressing. Use the remaining half to marinade the mini chicken fillets in a bowl. Cover and refrigerate for at least 30 minutes.

  • STEP 2

    Cook the pasta according to the package instructions. When cooked, drain the pasta and run under a cold tap to cool it down. Place the cooled pasta in a bowl.

  • STEP 3

    Chop the bacon into bite sized pieces and fry for 4-5 minutes until crispy. Add to the cooked pasta, along with the chopped avocado, tomatoes and pepper.

  • STEP 4

    Remove the chicken from the fridge and fry on a griddle or frying pan in a little oil for 3-4 minutes on both sides or until they are cooked through.

  • STEP 5

    Add the cooked chicken to the top of the pasta salad and serve immediately with the remaining honey mustard dressing, either on the side or drizzled on top.

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