Chicken Pasta Pesto In Jar

Chicken Pasta Pesto Salad

COURSE:
Lunch, Salad

Chicken Pasta Pesto Salad

Chicken Pasta Pesto Salad

Ingredients

  • 250g whole wheat penne
  • 2 chicken breasts
  • 200g asparagus
  • 200g tenderstem broccoli
  • 250g cherry tomatoes, halved
  • 175g grilled artichoke hearts, chopped

Dressing:

  • 130g yoghurt
  • 40g mayo
  • 2 spring onions, diced
  • 15g grated parmesan
  • 10g basil
  • 10g chives

Instructions

  1. Cook the pasta until al dente – you could pressure cook in your instant pot, or boil in water on the hob.
  2. Layer the chicken breasts into the air fryer. Drizzle with oil and season with salt and pepper.
  3. Air fry for 17minutes at 205°C.
  4. After 10 minutes, add the asparagus and broccoli to the chicken and cook for a further 7 minutes, until the vegetables are al dente.
  5. Meanwhile, blend all the dressing ingredients together until smooth and creamy.
  6. Once the chicken and vegetables are cooked, remove them from the Air Fryer and allow them to cool slightly, before slicing the chicken into pieces.
  7. Now layer your salads in 4 jars. Add the dressing to the bottom, then the cooked pasta, green veg, sliced chicken and cherry tomatoes and artichokes on top.
  8. Seal the jar and refrigerate and when ready to serve, simply tip the jar’s contents into a bowl and enjoy the delicious pasta salad with chicken.

Course:
Lunch, Salad