Chicken and Cheese Ravioli Salad
Serves 8
Ingredients:
200g cooked cheese ravioli
3 whole skinless boneless chicken breasts, cooked and shredded
2 chopped spring onions
1 cup blanched Snow Peas
1 large chopped celery hearts
1 small cucumber; peeled and sliced
1/2 cup raisins; coarsely chopped
200g chopped marinated artichoke hearts
DRESSING
2/3 cup low fat mayonnaise
1/2 cup fresh Parmesan cheese
1/3 cup lemon juice
Reserved marinade from artichokes
Salt and pepper to taste
GARNISH
1/2 bunch fresh spinach
2 peeled and sliced kiwi fruits
2 sectioned tangerines
Method:
Cook pasta. Drain and cool. Place pasta and remaining salad ingredients in a large bowl.
Whisk together dressing ingredients and pour over salad. Toss gently but thoroughly and refrigerate at least 4 hours or overnight.
To serve, mound salad on spinach leaves and garnish with kiwis and tangerines.