Ingredients
- 70 grams (2.5 oz.) whole-wheat pasta
- 1/2 tbsp olive oil
- a handful of fresh spinach
- cherry tomatoes
- 100 grams (3.5 oz.) chicken breast
- 50 grams (2 oz.) mini mozzarellas (low fat)
- 1/2 (ca. 70 grams) avocado
Greek Yogurt Dressing
- 70 grams (1/3 cup) Greek Yogurt (low fat)
- 1/2 tbsp low-fat mayo
- salt (to taste)
- smoked paprika (to taste)
Instructions
Cook pasta in salted boiling water according to package directions. After pasta is cooked, drizzle with olive oil and let cool in a bowl.
Cook chicken breast.
Add chopped spinach, diced cherry tomatoes and avocado to a bowl. Then add to the bowl chicken breast, mini mozzarellas, cooked and cooled pasta and a drizzle olive oil.
Greek Yogurt Dressing
In a small bowl whisk together Greek Yogurt, low-fat mayo, salt and paprika until creamy. Add Greek yogurt dressing over the bowl and toss protein pasta salad.
Serve directly or store in a food container and refrigerate for up to 3 days.