Description
This protein-packed pasta salad with rotisserie chicken is a total game-changer—ready in just 15 minutes, incredibly easy to make, and absolutely delicious! It’s a budget-friendly recipe that’s perfect for lunch, dinner, or even meal prep. Gluten-free and dairy-free.
Ingredients
1 1/3 cups of red lentils pasta spirals
2 cups of mixed leaves
1 1/3 cup of roast chicken chopped
1/2 pear sliced
1 spring onion sliced
1/2 cup of walnuts crushed
2 tbsp of raisins
2 chunks of DF goat cheese cut in small pieces
Dressing
4 tbsp of extra virgin olive oil
3 tbsp of apple cider vinegar
2 tbsp of dijon mustard
Instructions
- Boil the pasta as per package instructions. Drain well and rinse with cold water to cool it down. If time allows, let the pasta cool completely before putting the salad together.
- Prepare the dressing, combining all the ingredients in a small bowl or jar.
- Plate the salad: add the mixed leaves, pasta, chicken, pear, walnuts, raisins and spring onions. Pour the dressing and mix well to combine. Add the goat cheese last, so it doesn’t fall apart.
Notes
If you prefer, you can cook a chicken breast instead of using roast chicken. I love using roast chicken because it speeds up the cooking process and means less cleanup!
This salad can last up to 3 days in the fridge. Store in an airtight container.
I highly recommend not adding the dressing until before you eat it for best results, if you’re preparing it for meal prep. This will prevent the leafy greens from getting soggy.