Spinach Chicken Pasta Salad (Print Version)
# Ingredients:
→ Main Components
01 -
200g farfalle pasta
02 -
450g cooked chicken breast, shredded
03 -
150g fresh spinach leaves
→ Dressing & Seasoning
04 -
2 tablespoons (30ml) light ranch dressing or preferred creamy dressing
05 -
0.5 teaspoon freshly cracked black pepper
06 -
0.5 teaspoon red chili pepper flakes, optional
# Instructions:
01 -
Cook the farfalle pasta in a large pot of salted boiling water until al dente, following package instructions.
02 -
Prepare a bowl filled with ice water. Once pasta is almost done, transfer it immediately to the ice water to halt the cooking and cool thoroughly. Drain well to remove excess water.
03 -
In a large mixing bowl, toss the chilled pasta with the shredded chicken breast, fresh spinach leaves, and light ranch dressing until evenly coated.
04 -
Divide the salad evenly between meal prep containers. Sprinkle each portion with freshly cracked black pepper and red chili pepper flakes if desired.
05 -
Refrigerate the portions until ready to eat. Serve chilled.
# Notes:
01 -
Plunging pasta into ice water preserves texture and prevents overcooking.