|2 cups / 500 ml||cooked whole wheat farfalle (bow tie) pasta|
|2 cups / 500 ml||grilled and shredded chicken breast|
|2 cups / 500 ml||halved cherry tomatoes|
|1/3 cup / 75 ml||tightly packed, roughly chopped fresh basil, or more to taste|
|1/3 cup / 75 ml||black olives|
|1/4 cup / 50 ml||sliced green onions|
|3 tbsp / 50 ml||extra-virgin olive oil|
|2 tbsp / 25 ml||freshly squeezed lemon juice|
|1/4 tsp / 1 ml||coarse sea salt, or to taste|
|freshly ground black pepper, to taste|
In a large mixing bowl, toss together cooked pasta, shredded chicken breast, cherry tomatoes, basil, olives and green onions.
Drizzle with olive oil and lemon juice; sprinkle with salt and pepper. Serve cold.
Serves 4 as a main; 8 as a side.
Per 3/4 cup (175 ml) serving: 158 cal,14 g pro, 7 g total fat (1 g saturated fat),12 g carb, 2 g fibre, 29 mg chol, 150 mg sodium
Source: Leslie Beck's Healthy Kitchen