Back to Recipe Menu

Shredded chicken, penne & roasted capsicum salad with parmesan dressing


  • Cook the pasta in plenty of boiling water until al dente. Then drain well and toss with a little oil in a large bowl.
  • Add the celery, tomatoes, spring onions, capsicum, basil, parsley and chicken. Gently toss and set aside. 
  • To make the dressing, whisk the sherry vinegar and lemon juice with the mustard and ground pepper, adding ½ cup oil little by little as you do so. 
  • Then add the parmesan and sour cream. Whisk until well incorporated and taste for seasoning.
  • Toss the salad with dressing to taste.


  • 250 gm small shell pasta, eg. penne
  • olive oil
  • 1 celery stalk, sliced
  • ½ punnet cherry tomatoes, quartered
  • 2-3 spring (green) onions, shredded
  • 4-6 pieces roasted capsicum, sliced
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh parsley
  • 1 BBQ chicken breast, skin removed & shredded
  • 2 tbsp sherry vinegar (or red wine vinegar)
  • juice of 1 lemon
  • 2 tbsp grain mustard freshly
  • ground pepper
  • ½ cup freshly grated parmesan
  • 2 heaped tbsp sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm