Batch-cook chicken pasta salad
Wholewheat pasta, cooked chicken, peppers and spinach with a pesto dressing: made once, eaten across three lunches.
Make this once and lunch is sorted for three days. Wholewheat pasta, cooked chicken and a handful of vegetables are tossed in a light pesto dressing and portioned into tubs. It is designed to be eaten cold, so there is no reheating to worry about at work. Keep the tubs in the fridge and eat them within the chicken’s use-by date.
- Meal
- Lunch
- Serves
- 3
- Time
- 25 min
- Access
- Free
Ingredients
- 200 g wholewheat pasta
- 250 g cooked chicken, diced
- 1 pepper, diced
- A large handful of spinach, chopped
- 150 g cherry tomatoes, halved
- 3 tbsp green pesto
- 1 tbsp olive oil
- Juice of ½ lemon
Method
- Cook the pasta following the pack instructions, drain and rinse under cold water until cool.
- Mix the pesto with the olive oil and lemon juice.
- Toss the pasta with the chicken, pepper, spinach, tomatoes and dressing.
- Divide between three tubs and keep in the fridge.
This is general nutrition information, not medical or dietetic advice. If you have a medical condition, allergies or specific dietary needs, speak to your GP or a registered dietitian.
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