Pesto chicken pasta salad
Packed with flavour and easy to make, this pesto chicken pasta salad is a perfect weeknight dinner idea!
Ingredients
- 2 chicken breasts
- 5-6 cups chicken stock use enough to fully submerge chicken
- 300 pasta of choice
- 180g basil pesto
- 1/4 cup greek yoghurt
- salt/pepper
- 1 large handful baby spinach
- 1 punnet cherry tomatoes sliced
- 100g feta crumbled
- coriander finely chopped
Instructions
- In a medium pot add chicken stock and bring to the boil. Add in chicken and return to the boil. Reduce heat to low, cover and let simmer for 20 minutes or until cooked through. Once cooked, use 2 forks to shred the chicken.
- Cook pasta as per directions
- In a bowl, combine basil pesto, greek yoghurt and salt/pepper.
- In a large bowl add the shredded chicken, cooked pasta, baby spinach, cherry tomatoes, feta, coriander and the pesto dressing. Gently mix until all combined.
- Serve in bowls and enjoy!
Notes
If you have any leftovers, they are perfect for lunch or dinner the next day!