P-33g, C-39g, F-11g
200g four seasons coleslaw
50g shredded roast chicken breast
20g Australian baby spinach
80g penne fibre pasta, Vetta Smart Pasta
50g iceberg lettuce
25g cherry tomato
30g triple smoked ham
50g plain Chobani Greek plain yogurt
10g wholegrain mustard
1ml extra virgin olive oil – garlic-infused
9gm Greek-style reduced fat fetta
1. Prepare the pasta as per the instructions on the back of the packet. Set aside once cooked.
2. Place the coleslaw, baby spinach, lettuce, cherry tomatoes, pasta, ham (shredded) & roast chicken (skin removed/shredded).
3. To make the creamy dressing, in a bowl place the avocado, olive oil, wholegrain mustard, plain Greek yoghurt, crumbled feta, salt, and pepper (add some water if you want it runnier).
4. Drizzle the dressing over the top. Toss to combine, garnish with salt and pepper. Serve and enjoy!