Fresh & flavourful, this Nectarine Chicken & Spinach Pasta Salad is the perfect summery mix of sweet and savoury.

Ingredients

2 pieces of chicken breast

2 tablespoons of soy sauce

1/2 teaspoon garlic powder

1 tablespoon olive oil

350g (2 1/2 cups) uncooked pasta of choice

1 1/2 cups sliced nectarines

1 cup packed of baby spinach, chopped

60g (1/2 cup) goat cheese, crumbled

1/4 cup toasted almonds

Salt & Pepper

For Vinaigrette:

• 1/4 cup of olive oil

• 1 tablespoon of vinegar

• 3 tablespoons freshly squeezed lemon juice

• 1 teaspoon of honey

• 1 teaspoon of garlic powder

• Salt & Pepper

Instructions

1. Cook the pasta in salted water. When it is cooked, drain it & rinse under cold water to cool down.

2. While the pasta is cooking:

• Chop the chicken into squares.

• Heat the oil on a pan at medium heat.

• Add the chicken, soy sauce & garlic powder. Cook for around 10-12 minutes, or until cooked through, stirring occasionally.

• Remove from the pan & let rest to cool down.

3. Make the vinaigrette by combining all of the ingredients for the vinaigrette in a jar or bowl & shaking or whisking until well combined.

4. In a bowl, add the pasta, chicken, nectarines, chopped spinach, goat cheese & toasted almonds. Pour the vinaigrette and stir everything together until combined. Add salt and pepper to your preference.

5. Serve immediately or cover and refrigerate until ready to serve.

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