Pasta Salad

Ingredients:

2 chicken breasts (boneless)

1/2 lb. rotini

2 lg. carrots, diced

diced celery

1 lg. red pepper

1 med. sliced white onion

20 sliced black olives

1 lg. cucumber,

1 lg. tomato

black pepper, dill

basil

1/2 bottle low fat Italian dressing

Directions:

Season the chicken breasts; bake at 350 degrees until slightly brown and put on the side. Cook pasta and keep on the side to cool. Dice all the vegetables and mix together.

Add dill, black pepper, and basil to taste. Add cooled chicken and pasta; add Italian dressing and toss together. Serve cold as a main dish.

Tuna Rice Salad

Ingredients:

• Approx 900g cold cooked rice (about
• 400g uncooked rice)
• 2 x 200g cans tuna in springwater
• 200g frozen petits pois, defrosted
• under the hot tap
• 2 red peppers, peeled with a potato
• peeler (see tip), deseeded and diced
• 3 tomatoes, chopped into small chunks
• 5 spring onions, finely sliced
• Bunch flat-leaf parsley, chopped
• Large handful stoned green olives,
• roughly chopped (optional)
• 4 tbsp mayonnaise
• Juice 1 lemon
• 2 tbsp extra virgin olive oil

Method:

1 The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives, if you’re using them.

2 Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or place in a large plastic container and let your everyone serve themselves whenever they are hungry.