Pasta and Chicken Salad

Ingredients

• Pasta1/2 cup (80 g)
• Onion1/4 count (38 g)
• Carrot1/2 medium (30 g)
• Peas1/4 cup (50 g)
• Tomato1/2 count (65 g)
• Oil1 tablespoon (10 ml)
• Vinegar1 tablespoon (10 g)
• Chicken Breast120 g

Instructions

1. 1

   Step 1

   Cook the pasta according to the indicated time on the package and set aside. Six or seven minutes before, add the peas.

2. 2

   Step 2

   Once both ready, remove, drain and set aside. You can put both in a bowl with ice cubes to stop cooking process.

3. 3

   Step 3

   At the same time, heat a pan over medium heat. In the meantime, add salt and pepper to the chicken and, once heated, add half the oil and spread.

4. 4

   Step 4

   Add the chicken and let cook each side for 4-5 minutes. If you want, you can cover it once you flip it for a juicier result.

5. 5

   Step 5

   Then chop the onion, grate the carrot and dice the tomato.

6. 6

   Step 6

   Mix the cold pasta with the tomato, carrot, onion and peas in a bowl. Add salt and pepper.

7. 7

   Step 7

   Pour the remaining oil, vinegar and mix. Serve with the chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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