Chicken & Spinach Pasta Salad

This salad is the perfect no-heat meal prep!

Ready in: 30 minutes

Serves: 4

Ingredients:

• 3 cups pasta

• 2 chicken breasts

• 150g baby spinach

• 1 tbsp minced garlic (or 2 tbsp garlic infused olive oil)

• 1/4 cup white wine vinegar

• 2 tsp honey or rice malt syrup

• 1 tsp dijon mustard

• 1 pinch salt and pepper

• 3 tbsp water

• 1/4 cup extra virgin olive oil

• 1/2 cup pinenuts

Method:

Step 1. Cook the Pasta – Place pasta in boiling water, add a pinch of salt, splash of olive oil and cook for 7-8 minutes or until ‘al dente’. Drain water once complete and set aside

Step 2. Cook Chicken - Heat a drizzle of olive oil in a pan over medium heat. Add chicken breast and cook until lightly golden. Transfer chicken to a tray lined with foil or baking paper and bake in the oven for 8 -11 minutes or until completely cooked through. Once the chicken is cooked, let cool and shred into thin strips

Step 3. Add pine nuts and a splash of olive oil to a small pan and toast, stirring for 3-4 minutes or until golden. Remove and set aside

Step 4. Make the Dressing - In a small bowl mix together garlic, honey, white wine vinegar, dijon mustard, water and 1/4 cup olive oil.

Step 5. In a large bowl, toss together spinach, toasted pine nuts, shredded chicken, pasta and dressing

Step 6. Let chill before serving and garnish with chilli flakes (optional)

Notes: for vegetarian option use1 x 400g can of chickpeas instead of chicken!

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