Properties7
| Type | Recipe |
| Author | mascandochapas |
| Difficulty | Easy |
| Prep Time | 20m |
| Total Time | 30m |
| Serving Size | 3 people |
| Note created | Jun 12, 2025 |
Ingredients
Main
- 300g pasta
- 600g chicken breast
- 3 hard-boiled eggs
- ½ spring onion
- 3 jalapeños
Green Sauce
- Juice of 1 lime
- 115g Greek yogurt
- 120g cucumber (deseeded)
- 1 avocado
- 100g spinach (or chard/kale)
- A tiny bit of coriander
Garnish
- Shichimi togarashi
- 1 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
- Cook the chicken breast and boil the eggs, let cool on one side. Once they have cooled down, sliced and set aside.
- Blanch the spinach for 10 seconds and dip in iced water; salt that water and use it to cook the pasta.
- Cook pasta according to package instructions, drain and cool.
- Chop a cucumber in half, use a spoon to deseed each half and chop again; slice the deseeded quarters.
- Chop an onion and the deseeded jalapeños in very fine slices.
Make Green Sauce
- Blend avocado, the drained spinach, Greek yogurt, a whole lime juice, coriander and deseeded cucumber until smooth.
Assembly
- Combine pasta, chicken, eggs, cucumber, onion and jalapeño in large bowl.
- Add green sauce and mix well.
- Garnish with shichimi togarashi and lime slice.
Notes
- Chicken can be substituted with tuna or salmon
- For indulgent days: add parmesan or nuts
- Green sauce base works with various leafy greens