Chicken, Pasta and Vegetable Salad with Yogurt Dressing

Ingredients

• Pasta1/2 cup (80 g)
• Chicken Breast120 g
• Broccoli1/2 cup (45 g)
• Carrot1/2 medium (30 g)
• Corn1/4 unidad (63 g)
• Green Beans1/4 cup (25 g)
• Oil1/2 tablespoon (5 ml)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Boil the pasta in salted water according to the indicated time on the package. Once ready, remove and drain.

2. 2

   Step 2

   In the meantime, peel the carrot and cut into small dices.

3. 3

   Step 3

   Cut off the ends of the green beans and cut the broccoli into small florets.

4. 4

   Step 4

   Put the corn in a pot with boiling water and let boil for 12 minutes.

5. 5

   Step 5

   Six minute before the corn is ready, add the green beans and carrot, and three minutes later, add the broccoli.

6. 6

   Step 6

   Once all the vegetables are soft, remove and drain.

7. 7

   Step 7

   Next, heat a pan over high heat. In the meantime, add salt and pepper to the chicken breast and then dice.

8. 8

   Step 8

   Pour the oil and add the chicken. Cook for 6-8 minutes over medium high heat while stirring. Once ready, remove.

9. 9

   Step 9

   For the dressing: Mix the plain yogurt with the lemon juice, mustard and oregano. Add salt and pepper.

10. 10

    Step 10

    Put the pasta, chicken and vegetables in a bowl. Season with the yogurt dressing and serve.

11. 11

    Step 11

    You can add some cooked potato or turnip.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Pasta and Vegetable Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.