Chicken Pesto Pasta Salad (HC)
Ingredients
- 60g wholewheat pasta
- 1 chicken fillet (approx 100–130g)
- ½ tsp garlic powder
- Black pepper, to taste
- 1 tsp olive oil
- ½ courgette, cubed
- 1 tbsp pine nuts, lightly toasted (optional)
- ½ red onion, diced
- 3 sun-dried tomatoes, chopped
- Large handful of rocket
For the pesto dressing:
- 1 tbsp green pesto
- 1 tbsp full-fat Greek yoghurt
- Juice of ¼–½ lemon, to taste
- Black pepper, to taste
Instructions
Cook the wholewheat pasta according to packet instructions.
Season the chicken with garlic powder and black pepper. Heat the olive oil in a pan over a medium heat and cook the chicken for 10–12 minutes, turning halfway, until cooked through. Remove from the pan, allow to rest for a few minutes, then slice.
Add the courgette to the same pan and sauté for 4–5 minutes until softened. Season with black pepper.
Toast the pine nuts in a dry pan over a medium heat for 1–2 minutes, shaking occasionally, until lightly golden. Watch closely, they burn quickly.
In a small bowl, mix the pesto, Greek yoghurt, lemon juice and black pepper until smooth. Taste and adjust, more lemon for freshness, more pesto for depth.
In a large bowl, combine the cooked pasta, sliced chicken, courgette, red onion and sun-dried tomatoes. Pour over the pesto dressing and toss until everything is evenly coated.
To serve, top with a handful of rocket and a sprinkle of toasted pine nuts.
Note - Store in an airtight container in the fridge for up to 3 days. The pasta salad holds up well as the pesto-yoghurt dressing won't make it soggy. For best results, keep the rocket and pine nuts separate and add fresh before serving to keep them crisp.