Cold Chicken Protein Pasta Salad with Yoghurt Dressing

The chicken rests for five minutes before slicing — otherwise the juices end up on the board instead of in the meat.

The pasta contributes 23.1 g of protein per serving (140 g dry across 2, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

• Protelle pasta — 140 g dry
• Chicken breast — 250 g
• Cucumber — 1
• Celery — 1 stick
• Spring onions — 3
• For the dressing: Greek yoghurt — 4 tbsp
• For the dressing: Dijon mustard — 1 tsp
• For the dressing: lemon juice — 1 tbsp
• For the dressing: garlic — 1 clove
• Olive oil
• Salt, pepper

Method

1. Cook the pasta in salted water — 8–10 minutes. Drain, toss with oil and cool.
2. Season the chicken and fry for 5 minutes a side. Let it rest for 5 minutes, then cube it — that is what keeps it juicy.
3. Dice the cucumber and celery finely and slice the spring onions.
4. Mix the yoghurt, mustard, lemon juice and crushed garlic. Season.
5. Combine the pasta, chicken and vegetables, dress, and chill for 15 minutes.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.