Chicken pasta salad

Chicken pasta salad



  • 250g dry pasta, (preferably penne)    
  • 100g fresh green beans, with the ends trimmed and halved
  • 150g skim plain yoghurt    
  • 1/4 cup canned tomato puree, (approx 60ml)    
  • 2 tbsp soy sauce    
  • 200g tomato, (preferably cherry), halved    
  • 1 cup canned chickpeas, rinsed, drained    
  • 300g BBQ chicken breast without skin, shredded    
  • 50g fresh rocket leaves   


Cook pasta in a large saucepan of salted boiling water according to the packet instructions. Add green beans for the final 3 minutes and cook until tender.

Drain and rinse in cold water. Set aside.

Combine the yoghurt, tomato puree and soy sauce in a large bowl.

Add the pasta, beans, tomatoes, chickpeas and chicken and toss all together to combine.

Serve pasta salad topped with rocket leaves.


Serving Suggestions


  • To add extra fibre to this recipe, try using wholemeal pasta instead of plain.
  • If you can’t find fresh green beans, frozen will work just as well. Just pop them into the boiling water still frozen.
  • Later in the day, supermarkets tend to mark down their BBQ chickens.  So why not grab a discounted chook to make this recipe for lunch the next day?
  • This recipe was written by Weight Watchers as part of's Positively Life Changing initiative.

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