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Composition - My Chicken Sweetcorn Pasta with a Touch of Mexico 😉:

1. Give 200 grams for Pasta Twirls
2. Require 2 kg Roasted Chicken chopped
3. Need 150 grams for Sweetcorn
4. Provide 1 large of Spring onion
5. Take 50 grams - Wild Rocket lettuce
6. You need 1 handful for Chopped Cucumber
7. Get 150 grams - Curly leaf lettuce
8. Prepare 2 tbsp for virgin olive oil
9. Provide 100 grams of Mayonaise
10. You need 200 grams Mild Salsa, either in a jar or make your own
11. Need 1 tsp - Cracked Black Pepper
12. Prepare 1/4 tsp of Sea Salt
13. Give of A good squeeze of a lemon, keep a couple of slices of lemon for the end
14. Take 50 grams Chedder Cheese Grated
15. Take 8 for Cherry Tomatoes to Garnish

My Chicken Sweetcorn Pasta with a Touch of Mexico 😉 instructions:

1. Ingredients you need. Boil the pasta until its cooked.
2. Strain off the cooked pasta until it looks dry enough
3. When drained and cooled off a little, add it to a large dish to mix it all in.
4. Add the chicken all cut up into the pasta and stir in.
5. Add the peppers, spring onion, corn, and cucumber
6. Add the salt & pepper and lettuce, stir in carefully
7. Add the salsa, and mayonnaise & virgin oil and stir in until well mixed
8. Squeeze the lemon juice all over and stir gently.
9. Then sprinkle cheese all on top.
10. Add small cherry tomatoes on top, not everyone likes them chopped into the pasta . Serve cold.

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