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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