Pasta, Chicken and Egg Salad with Yogurt Dressing

Ingredients

• Pasta1/2 cup (80 g)
• Chicken Breast120 g
• Egg1 count (55 g)
• Yogurt1/4 cup (60 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (3 ml)
• Lettuce1 cup (35 g)
• Parmesan Cheese1 tablespoon (5 g)

Instructions

1. 1

   Step 1

   Boil the pasta in salted water according to the indicated time on the package. Remove and drain. Stop the cooking process with cold water and set aside.

2. 2

   Step 2

   In another pot, cook the egg in boiling water for 8 minutes. Once ready, remove, let cool and peel.

3. 3

   Step 3

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

4. 4

   Step 4

   Once heated, add the oil, spread and then add the chicken. Brown each side for 3-4 minutes over medium heat or until well cooked.

5. 5

   Step 5

   Wash and cut the lettuce leaves.

6. 6

   Step 6

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

7. 7

   Step 7

   In a salad bowl, put the pasta, chicken, lettuce, sliced egg and sprinkle with Parmesan cheese. Pour the dressing, mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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