Aquapocalypse Chicken & Pasta Salad

Food Ingredients:
Various pots of boiled water that’s been cooled for washing dishes a big pot of boiling water for cooking pasta ice cubes from boiled water cup a few of boiled water that’s been cooled for washing veggies 3 celery stalks with leaves sliced 1 red pepper diced 1 cubanelle pepper diced 2 carrots sliced 2 teaspoons dijon mustard 4 teaspoons of white wine vinegar 6 tablespoons of mayo 5 chicken cutlets juice of half a lemon light olive oil 1 package of elbow macaroni 1 tablespoon of chopped fresh dill

Recipe preparation:
1 Heat up a grill pan. Add salt and pepper to your chicken cutlets and the juice of half a lemon and light olive oil. Make sure there is plenty of boiled/cooled water around for you to wash your hands thoroughly. You’re properly armed against aquapocalypse with all that water so don’t forget the battle against salmonella! 2 Add your chicken to the hot grill pan. Grill on both sides for about 2-3 minutes each side. Set aside to cool. 3 Get a big pot of water boiling for the pasta. By now, you are an expert boiler so you know to let it bowl for a couple of minutes to make sure all that bacteria is dead and gone. Take that aquapocalypse! 4 Add your macaroni and cook for 10 minutes. 5 While the pasta is cooking, chop your veggies and rinse them in boiled/cooled water. Drain. Set aside. Do this instead of washing your veggies before you chop them. This method requires less water and that boiled/cooled water is very precious! 6 In a smaller container, add your dijon mustard and white wine vinegar. Shake shake shake. Set aside. 7 Chop your chicken! 8 Drain your cooked pasta. You need to cool down your pasta before you add your vegetables, chicken and dressing. Hot pasta is no good, so add some ice cubes made from boiled/cooled water. Stir, cool, drain. 9 In a big bowl, add your cooled pasta, veggies, chicken, dill, dijon/vinegar dressing and mayo. Stir. Serve cold or at room temperature.

Recipe source: Foodista recipe