Chicken, blueberry and blue cheese pasta salad

Rachael Hale McKenna

Use leftover barbecued chicken to make this summer pasta salad. This recipe forms part of the January 14 Meal Planner created in partnership with New World.

Ingredients

50 g	Blue cheese, Plus extra for crumbling. A creamy blue such as Kapiti Kahurangi Creamy Blue, is good here (Main)
¼ cup	Natural yoghurt
2 Tbsp	Mayonnaise
2 cups	Pasta, cooked (Main)
½ cup	Blueberries (Main)
1 cup	Cooked chicken, shredded (Main)
2 cups	Salad greens

Directions

1. Mash blue cheese in to yoghurt and mayonnaise to produce a creamy dressing. Thin with a little lemon juice or water if required.
2. Mix together with pasta, blueberries, cooked chicken and salad greens. Season with salt and pepper and serve with extra crumbled blue cheese.