YMF Chicken Pasta Salad

04 Feb YMF Chicken Pasta Salad

Makes 4

Calories: 440cal

Time to make: 20 mins

INGREDIENTS

• 120g dried penne pasta

• 1 cup prepared chicken (left over from roast)

• 115g baby spinach, stems removed

• 115g cherry tomatoes, halved

• 50g feta cheese, crumbled

• 35g slivered almonds, toasted

Dressing

• 1 orange (2 teaspoons zest 4, tablespoons juice)

• 1 lemon (1/2 teaspoon zest, 2 tablespoons juice)

• 2 tablespoons honey 

• 2 teaspoons dijon mustard

• 1/2 teaspoon sea salt

• 1/3 cup extra virgin olive oil (or olive oil)

• Salt and pepper for seasoning

DIRECTIONS

1 Cook pasta according to package instructions. Drain and rinse pasta with cool water.

2 Place cooled pasta in a large bowl and add the spinach and cherry tomatoes.

3 Warm up shredded left over chicken from Sunday’s roast dinner. Add to the salad and toss to combine.

4 Lightly toast the almonds on a medium heat and sprinkle the almonds and crumbled feta cheese over the salad.

Dressing

1 Add all ingredients except the oil to a blender and blend until ingredients are well combined. 

2 Slowly add the oil into the blender and pulse until combined.

3 Toss the salad dressing into the pasta salad and enjoy.