Chicken pasta salad

Ingredients

300g penne

6 tbsp reduced-fat mayonnaise

2 tbsp reduced-fat crème fraîche

1 tsp wholegrain mustard

½ lemon, juiced

300g leftover roast chicken, shredded

1 Sweet Gem lettuce, shredded

165g baby plum tomatoes, halved

10g basil leaves, torn

Method

1. Cook the pasta to pack instructions. Reserve a little cooking water, then drain; let the pasta cool slightly.

2. Meanwhile, mix together the mayo, crème fraîche, mustard and lemon juice. Season and set aside.

3. In a large bowl, mix the cooked pasta with the dressing, then stir in the remaining ingredients, adding a splash of cooking water to loosen, if needed. Serve at room temperature.

Tip: Any leftover protein works here – try roast pork, sausages or even roasted veg.