# Ingredients ## Main - 300g [[Pasta|pasta]] - 600g [[Chicken|chicken]] breast - 3 hard-boiled [[Eggs|eggs]] - ½ [[Spring Onion|spring onion]] - 3 [[Jalapeños|jalapeños]] ## Green Sauce - Juice of 1 [[Lime|lime]] - 115g [[Greek Yogurt|Greek yogurt]] - 120g [[Cucumber|cucumber]] (deseeded) - 1 [[Avocado|avocado]] - 100g [[Spinach|spinach]] (or [[Chard|chard]]/[[Kale|kale]]) - A tiny bit of [[Coriander|coriander]] ## Garnish - [[Shichimi Togarashi|Shichimi togarashi]] - 1 [[Lime|lime]] slice # Method A refreshing pasta salad perfect for warm weather. The green sauce works well with various leafy greens, and toppings can be customized with whatever you have in the fridge. ## Prepare Base 1. Cook the chicken breast and boil the eggs, let cool on one side. Once they have cooled down, sliced and set aside. 2. [[Blanching|Blanch]] the spinach for 10 seconds and dip in iced water; salt that water and use it to cook the pasta. 3. Cook pasta according to package instructions, drain and cool. 4. Chop a cucumber in half, use a spoon to deseed each half and chop again; slice the deseeded quarters. 5. Chop an onion and the deseeded jalapeños in very fine slices. ## Make Green Sauce 1. Blend avocado, the drained spinach, Greek yogurt, a whole lime juice, coriander and deseeded cucumber until smooth. ## Assembly 1. Combine pasta, chicken, eggs, cucumber, onion and jalapeño in large bowl. 2. Add green sauce and mix well. 3. Garnish with shichimi togarashi and lime slice. ## Notes - Chicken can be substituted with [[Tuna|tuna]] or [[Salmon|salmon]] - For indulgent days: add [[Parmesan|parmesan]] or [[Nuts|nuts]] - Green sauce base works with various leafy greens # References - [Instagram - @mascandochapas](https://www.instagram.com/reel/DJ9xWYoNIAl/)