When I think about making a salad, it can’t be just throwing a few green leaves in a bowl. That won’t be filling enough to stop me being hungry and I would definitely reach after more snacks afterwards.
Hence why it’s good to include some protein and carbs as well as salad leaves. I have the motivation to make them interesting enough, so we fancy scheduling more salads on our weekly menu.
I normally like to use spinach as the base of my salads because of the great taste and health benefits. It is rich in nutrients, and antioxidants and has been proven to improve oxidative stress, blood pressure and eye health.
So today I am sharing with you this seriously amazing chicken-pasta-spinach salad boosted with feta and pine nuts. I hope you will enjoy!
Serves 2 people.
120 g farfalle – different shapes of pasta can be used but this looks pretty 😊
150 g chicken breast
100 g cherry tomato
100 g baby spinach
50 g rocket salad
50 g feta cheese
2 tbsp olive oil
Sea salt & black pepper
Pine nuts – optional
Cook the pasta following the instructions on the package. Drain in a colander and let it cool down.
Slice the chicken into strips and season with salt and pepper. Fry the chicken in a pan on a drop of olive oil. The strips will need about 3 minutes each side to be cooked but still stay juicy.
Cut the cherry tomatoes in quarters, the feta cheese in cubes and mix with the baby spinach and the rocket.
Add the cooked chicken strips and the cooled pasta to the salad and sprinkle olive oil on top.
If you have some pine nuts at home, they will give your dish an extra kick if you add them toasted.