If you’ve already tried out our recipe for Peanut Tahini Udon with Smoked Tofu, you need to give this a try too! It’s a firm favourite of mine when working from home.
Roast Chicken Pasta Salad
Introducing the Leftovers Roast Chicken Pesto Pasta Salad, a testament to convenience, speed, and nutrition. Harnessing the remnants of Sunday’s roast chicken, this dish transforms leftovers into a delicious and nutritious weekday lunch in minutes. Combining leftover chicken and vibrant pesto, with fresh, seasonal fruit AND veg, and pasta, providing a crisp dish perfect for the warmer weather and longer days.
Ingredients
- 100g leftover roast chicken
- 100g mixed salad leaves
- 30g pomegranate seeds
- ½ pear, cubed
- 10g walnuts, chopped
- 50g wholewheat fusilli (uncooked)
- 1.5 tbsp pesto (recipe below)
Pesto:
- 50g pine nuts
- 80g basil
- 50g parmesan or vegetarian alternative
- 150ml olive oil
- 2 garlic cloves
(Per tbsp: 88 kcal, 1g protein, 0g carbs, 9g fat – 1.5 tbsp included in the overall meal macros already)
Method
- Cook the pasta according to the package instructions.
- In the meantime, pop all the ingredients for the pesto in a food processor or blender and whizz up to make your pesto. If it feels too thick, feel free to thin it out with a tablespoon of water at a time until you reach the desired consistency.
- Chop the pear and walnuts and add to a bowl with the salad leaves, pomegranate seeds and chicken.
- Once the pasta is cooked, drain and rinse with cold water to cool the pasta down. Add to the bowl with the pesto, combine so the pasta and salad is well-coated, and serve.
Enjoy!
Nutritional information: 625kcals – 37g P, 54g C and 29g F
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