Chicken and Broccoli Pasta Salad with Lemon Yogurt Dressing

Make chicken and broccoli pasta salad with lemon yogurt dressing, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
150 g Cooked pasta (Cooked weight.)
100 g Broccoli
60 g Greek yogurt, 0% fat (In place of mayonnaise. The same weight of mayonnaise would add about 380 kcal.)
1 tsp (6 g) Dijon mustard
5 g Olive oil
1 tbsp Capers
Juice of half a lemon Lemon juice
A small bunch, snipped Chives
Ingredient notes on the recipe page.

METHOD
1. Flatten the chicken to an even thickness, rub it with the oil and salt, and griddle it for five minutes a side until marked and no longer pink inside. Rest and slice.
2. Drop the broccoli florets into the pasta water for the last two minutes of cooking, drain both together and run them under the cold tap.
3. Stir the mustard, lemon, capers and chives into the yogurt with pepper.
4. Toss the pasta and broccoli through the dressing and lay the chicken over.

Contains gluten cereals, milk and mustard.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-broccoli-pasta-lemon-yogurt

AI-generated images illustrating the recipe.

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