Lunch recipe
Packable pasta salad boxes with chicken, cucumber, lettuce, cherry tomatoes, parmesan, and a lemon yoghurt Caesar dressing.
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Ingredients
saucepan, frying pan, colander, mixing bowl, grater, knife
Method
Slice the chicken into strips, chop the lettuce, dice the cucumber, halve the tomatoes, finely grate the parmesan, grate the garlic, and zest and juice the lemon.
Boil the pasta twists in salted water for 10 to 11 minutes until just tender. Drain, rinse briefly under cool water, and shake dry.
Heat 1 tablespoon olive oil in a frying pan over a medium-high heat. Season the chicken with a pinch of salt and black pepper, then cook for 6 to 7 minutes, turning until golden and no pink remains in the thickest pieces.
Stir the Greek yoghurt, Dijon mustard, garlic, lemon juice, half the parmesan, and 2 tablespoons water until smooth and spoonable.
Toss the cooled pasta with half the dressing. Divide the lettuce, cucumber, tomatoes, pasta, and chicken between boxes or bowls.
Spoon over the remaining dressing, scatter with lemon zest and the remaining parmesan, and chill until needed.
