Recipes by Di Swann
1. Cook the pasta in lightly salted rapidly boiling water for about 8-10 minutes until al dente (cooked but firm to the bite). Drain. Rinse in cold water and drain thoroughly. Put into a large bowl.
2. Add chicken, spring onions, celery, avocado and corn. Add about 1/3 cup Eta Lite & Free Honey Mustard Dressing and carefully mix together.
3. Place a bed of mesclun leaves onto a serving platter and pile the chicken and pasta salad onto the leaves to serve.