Grilled Chicken Pasta Salad with a Hot and Minty Yoghurt Dressing

2x 125g chicken breasts

2 tsp old bay rub, bbq style or just salt n pepper seasoning.

2 eggs

15g pistachio, walnut, cashew or almonds - or use olives or avocado

100g pasta

40g cheddar

200g non-fat yoghurt

1 tsp hot sauce (optional)

1 small gem lettuce diced

3 radish diced

1” long cucumber piece diced

1/2 carrot grated or stripped

2 tbsp white onion diced

1 tsp each smoked paprika and mint

Take chicken breast and season with your rub and leave to get tacky, meanwhile, bring a griddle pan and two pots of water to boil.

Pop the eggs and pasta into a rolling boil for 6-8 minutes, heavily salt the pasta water. Add the chicken to the pan and cook each side for 3-4 minutes until done. Cover and rest.

Drain and rinse both the eggs and pasta thoroughly under cold water. Peel eggs, dice and add both to a bowl.

Dice your veggies, nuts and chicken and add alongside any resting juice to the bowl with the pasta.

Mix hot sauce, yoghurt, mint and paprika and toss through the whole dish.

Eat cool.

Serves 2

Per serve

Cals 520 - P51 C43 F17 Fibre 13g