Caprese Pasta Salad w/ Shredded Lemon Garlic Chicken/

This Caprese Pasta Salad is beautifully fresh so quick and simple to make! We've added in some super lemony and garlicky shredded Chicken, which compliments the salad perfectly and adds a lovely hit of protein.

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Cook: 25 mins


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Preheat oven to 190°C/ 375°F.
Add chicken breast to a baking dish, along with 1/2 tbsp of extra virgin olive oil, oregano, dried parsley, chilli flakes, whole cloves of garlic and lemon juice. Mix to coat chicken breast, then bake for 20-25 mins.
Meanwhile, bring a large saucepan of salted water to boil, then add fusilli. Cook until al dente, then drain and leave to cool for 2 mins before building your salad. Also, you can add a splash of olive oil to the pasta to stop it sticking together.
Once chicken is baked, remove from oven and leave to cool for 5 mins, then transfer to a large mixing bowl, reserving the juices left in the baking dish. Carefully shred your chicken with an electric hand whisk (alternatively, you could use two forks to shred your chicken breast), then add reserved juices to bowl with chicken to give it an amazing flavour and mix until fully combined.
Now time to make your pasta salad. Add fusilli, cherry tomatoes, basil, shredded chicken, oregano and chilli flakes to a large salad bowl, followed by torn mozzarella pieces, then mix it all up!

Nutritional Info

Per serving:

Cals – 489

Carbs – 55g

Protein – 32g

Fat – 15.5g


Serves 4

For the shredded Lemon Garlic Chicken:

  • 300g of chicken breast - boiled and shredded.
  • Tbsp of extra virgin olive oil.
  • Tsp of oregano.
  • Tsp of dried Parsley.
  • A pinch of chilli flakes.
  • 2 whole cloves of garlic.
  • Salt and pepper, to taste.
  • Juice of 1/2 a lemon.

For the pasta Salad:

  • 300g of fusilli Pasta
  • 1 pack of fresh basil - chopped.
  • 1 pack of cherry tomatoes - cut into quarters.
  • 125g ball of mozzarella or burrata.
  • A pinch of oregano.
  • Tbsp of extra virgin olive oil.
  • Salt and pepper, to taste.

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