Chicken and Macaroni Salad

by Leah Halmagyi


  • 4 chicken thigh fillets
  • sea salt flakes and freshly-ground black pepper
  • 300g macaroni
  • 1 bunch parsley leaves
  • ½ cup slivered almonds, toasted
  • 4 green shallots, finely sliced
  • 1 punnet baby tomatoes
  • 1 bunch chives
  • 1 bunch watercress leaves
  • 4 cloves garlic
  • 2 anchovy fillets (opt.)
  • finely-grated zest and juice of 2 lemons
  • 2 Tbsp extra virgin olive oil
  • ½ cup aioli
  • 1 tsp Tabasco


Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

1 Place the chicken thigh fillets in a medium saucepan of cold water with 1 tsp salt. Set over a moderate heat until barely simmering, then reduce the heat to low and cook gently until the chicken is just firm. Set aside to cool, then shred.
2 Cook the pasta according to packet instructions until al dente, then cook for 1 more minute. Strain, cool under cold running water, then drain thoroughly. Toss with the chicken, parsley, almonds, shallots and tomatoes.
3 Combine the remaining ingredients in a blender and purée until smooth. Season with salt and pepper, then drizzle over the salad.