Chicken pesto pasta salad

Method

1. 1

   Add a pinch of salt and pepper to the chicken breasts then coat them with 15g of the pesto

2. 2

   Place the chicken in the slow cooker and cook on low for 4 hours or high for 2 hours (see note below for oven/air fryer timings)

3. 3

   Once the chicken is cooked, shred it up into pieces with a fork, set aside and cook the pasta according to the packet instructions, drain and set aside

4. 4

   Mix the remaining pesto with the Greek yoghurt and the mayonnaise, then add the chicken, tomatoes, rocket, some black pepper and tear the mozzarella and add that too

5. 5

   Separate into 4 airtight containers and pop in the fridge, once served add a drizzle of balsamic glaze and enjoy!

6. 6

   NOTE: You can cook the chicken in the air fryer or the oven instead on 180°C for 20 minutes or until fully cooked through, turning halfway