Chicken Pasta Pesto Salad

Our convenient Meal Prep Chicken Pasta Pesto Salad, gives you 4 days' worth of satisfying fully prepped meals. Layering the salad, keeps the ingredients fresh and crisp for ultimate convenience!

Ingredients: 

• 250g whole wheat penne
• 2 chicken breasts
• 200g asparagus
• 200g tender stem 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 

Method: 

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 17.minutes 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.