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Chicken Pasta Salad

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This is a great way of using up leftovers – all the taste, less waist!

Ingredients

  • 10g fresh basil, finely chopped
  • 40g avocado, roughly chopped
  • ½ medium red pepper, roughly chopped
  • 30g red onion, finely chopped
  • 60g roast chicken breast, roughly chopped
  • 30g cooked pasta (e.g. fusilli, conchiglie)
  • 20g feta cheese
  • 1 tsp lemon juice
  • Freshly ground black pepper

Method

  1. Mix the basil, vegetables and chicken in a bowl.
  2. Stir in the pasta, crumble in the feta cheese and dress with the lemon juice and black pepper.
  3. Smart tip: Instead of chicken, use 80g tuna canned in water, well drained (294 kcal, 28g protein, 17g carbs, 12g fat, 3g fibre).

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