Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
Directions
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.
Nutrition Facts
| Serving Size | Per 3/4 cup serving (as a side) |
| Calories | 158 |
| Cholesterol | 29 |
| Carbohydrates | 12 |
| Sugar | 0 |
| Fiber | 2 |
| Protein | 17 |
| Fat | 6 |
| Saturated Fat | 1 |
| Trans Fat | 0 |
| Sodium | 50 |
Source: Leslie Beck's Healthy Kitchen