8 oz shredded chicken breast, chopped up
2 cups gluten free pasta, cooked as per instructions and left to cool
5 spring onions, chopped up to the dark green part
2 radishes, sliced thinly and chopped
1/2 cup raw cashews
1/4 cup golden raisins
1/4 cup olive oil
1/4 cup balsamic vinaigrette
Salt and Pepper to taste
1. Mix first six ingredients together in a bowl.
2. Mix oil and vinaigrette together and pour over other ingredients.
3. Toss really well so chicken and pasta is covered in the vinaigrette mixture. Season with salt and pepper. Refrigerate.