Chicken Salad with Paprika Dressing

4 SERVINGS

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INGREDIENTS

200 g whole grain wheat penne pasta, dry
150 g frozen peas (thawed)
50 g fresh baby spinach (can be replaced with fresh arugula)
150 g low-fat white yogurt (0% fat)
2 teaspoons ground sweet paprika
½ teaspoon dried chili flakes (can be omitted)
1 tablespoon lemon juice
2 tablespoons fresh mint (finely chopped)
30 g roasted unsalted sunflower seeds
200 g chicken breasts (cooked and diced)
Salt
Pepper

INSTRUCTIONS

1
First, pour water into a large pot in which you will cook the pasta. Salt the water and bring it to a boil. Add the penne to the boiling water and cook 'al dente' for 15–16 minutes over medium heat. Drain the penne after cooking and cool under running water.
2
Meanwhile, prepare the dressing. In a tall container, place the thawed peas, baby spinach, yogurt, ground paprika, chili flakes, lemon juice, finely chopped mint, and 20 g of sunflower seeds. Blend everything smoothly using a hand blender.
3
Once the penne is ready, place it in a bowl, add the diced cooked chicken breasts and the dressing.
4
Mix the finished chicken salad with paprika dressing, divide into 4 servings, sprinkle with the remaining sunflower seeds, and serve.

Tip

Instead of mint, you can add fresh basil to the dressing.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.