Can I make this chicken pasta salad ahead of time?

Yes! Cook the pasta and chicken, prep the dressing and veggies, and store everything separately. Toss together just before serving.

How long will leftovers last in the fridge?

Once assembled, the salad is best eaten immediately. If making ahead, keep the dressing separate until you're ready to serve.

Absolutely. Rotisserie chicken or any cooked chicken breast works well here - just toss it in the lime juice before adding.

Scale

200g Penne pasta

1 tablespoons Olive oil

720g Chicken breast strips

2 Limes juiced

1 punnet Cherry tomato, halved

1 Avocado, diced

2 Lebanese cucumber, halved and sliced

140g Baby spinach leave - this little superfood is tender and loaded with goodness.

1/2 cup Basil leaves, shredded

1/2 cup Flat leaf parsley, leaves picked

1/4 cup Cider vinegar

1 tablespoon Dijon mustard

2 teaspoons Honey

1 cloves of Garlic, crushed

1/4 cup Extra virgin olive oil

3 tablespoons Greek yoghurt (full-fat or reduced-fat both work)

Salt and pepper, to taste

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Cook the pasta: Cook the pasta in a large pot of boiling salted water until al dente, then rinse under cold water and drain well.
Cook the chicken: Heat the oil in a frying pan over medium heat, season the chicken and cook for 5–6 minutes until cooked through, then drizzle with lime juice and set aside to cool for 5–10 minutes.
Make the dressing: Whisk together the vinegar, Dijon mustard, honey and garlic, then slowly whisk in the olive oil until emulsified. Whisk in the Greek yoghurt until smooth and season well with salt and pepper.
Assemble the salad: Add the pasta, chicken, tomato, avocado, cucumber, spinach, basil and parsley to a serving bowl, pour over the dressing and toss gently to combine.
Serve: Serve immediately.