YOUR SOLIN GENERATED RECIPE
Grilled Chicken Pasta Salad with Spinach and Lemon-Tahini Dressing
A refreshing pasta salad featuring tender grilled chicken breast, whole wheat pasta, and fresh baby spinach, all tossed in a zesty lemon-tahini dressing. This light yet satisfying dish balances lean protein with hearty carbohydrates and the nutty creaminess of tahini, perfect for a nutritious mid-day meal.
INGREDIENTS
3 oz Grilled Chicken Breast
1 cup Cooked Whole Wheat Pasta
1 cup Baby Spinach
1 tbsp Tahini
2 tbsp Lemon Juice
1 clove Minced Garlic
PREPARATION
Start by grilling a 3 oz chicken breast seasoned lightly with salt and pepper until fully cooked. Once cooked, allow it to rest before slicing it into bite-sized pieces.
Meanwhile, cook the whole wheat pasta according to the package instructions until al dente. Drain and rinse under cool water to stop the cooking process.
In a small bowl, whisk together the tahini, lemon juice, minced garlic, a pinch of salt, and a splash of water until you achieve a smooth, creamy dressing.
In a large bowl, combine the cooked pasta, baby spinach, and sliced grilled chicken. Drizzle the lemon-tahini dressing over the salad.
Toss gently until everything is well coated. Adjust seasoning with additional salt and pepper if necessary, and serve immediately.