Pesto Chicken Pasta Salad

High protein, PCOS friendly

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook pasta: Follow package instructions, then drain and cool.

Step 2

Shred chicken: Use 2–3 cups per batch, or all 5 cups at once.

Step 3

Chop veggies: Halve cherry tomatoes, dice cucumber, rinse spinach.

Step 4

Mix salad: Combine pasta, chicken, spinach, tomatoes, cucumber in a big bowl.

Step 5

Add pesto + seasoning: Toss evenly.

Step 6

Add avocado: Only when ready to eat, so it doesn’t brown.

Step 7

Divide into 5 containers: Refrigerate; lasts 4–5 days.