• Katie Lolas

Chicken & Spinach Pasta Salad

Updated: Nov 29, 2021

This salad is the perfect no-heat meal prep!

Ready in: 30 minutes

Serves: 4


  • 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


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!

Use hashtags #LLMealPrep, #LadyLolas and tag @lady.lolas when you try one of my recipes or share an image of your meal prep on social media, so that I can feature you on my Instagram story

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