My Chicken Sweetcorn Pasta with a Touch of Mexico

• 200 grams Pasta Twirls
• 2 kg Roasted Chicken chopped
• 150 grams Sweetcorn
• 1 large Spring onion
• 50 grams Wild Rocket lettuce
• 1 Handful of Chopped Cucumber
• 150 grams Curly leaf lettuce
• 2 tbsp virgin olive oil
• 100 grams Mayonaise
• 200 grams Mild Salsa, either in a jar or make your own
• 1 tsp Cracked Black Pepper
• 1/4 tsp Sea Salt
• 1 A good squeeze of a lemon, keep a couple of slices of lemon for the end
• 50 grams Chedder Cheese Grated
• 8 Cherry Tomatoes to Garnish

1. Ingredients you need.
2. Boil the pasta until its cooked.
3. Strain off the cooked Pasta until it looks dry enough
4. When drained and cooled off a little , add it to a large dish to mix it all in.
5. Add the Chicken all cut up into the Pasta and stir in.
6. Add the peppers, spring onion , corn, Cucumber
7. Add the Salt &Pepper and lettuce, stir in carefully
8. Add the Salsa, and Mayonaise & Virgin oil and stir in until well mixed
9. Squeeze the lemon juice all over and stir gently.
10. Then Sprinkle Cheese all on top.
11. Add small cherry Tomatoes on top, not everyone likes them chopped into the pasta .
12. Serve cold.
13. My

pasta twirls, chicken, sweetcorn, spring onion, rocket lettuce, handful, curly, virgin olive oil, mayonaise, salsa, pepper, salt, lemon, tomatoes

Taken from cookpad.com/us/recipes/351208-my-chicken-sweetcorn-pasta-with-a-touch-of-mexico-%F0%9F%98%89 (may not work)