Pesto Pasta Salad with Chicken

Directions

1. 1

   Season the chicken breast with salt, pepper, paprika or any preferred spices, and cook it in an air fryer for about 6-7 minutes on each side, or until fully cooked, then slice it into bite-sized pieces.

2. 2

   Cook the fusilli pasta according to the package instructions until al dente, then drain and rinse it briefly under cold water.

3. 3

   Add the pesto to the cooked pasta and mix thoroughly to ensure everything is evenly coated in the pesto.

4. 4

   In a bowl or plate, add the rocket, followed by the pesto pasta, halved tomatoes, baby mozzarella, diced chicken and gently toss everything together.

5. 5

   Drizzle balsamic vinegar over the salad to taste, then tear some fresh basil leaves and sprinkle them on top.

6. 6

   Season with a pinch of salt and pepper, and toss again to combine.

7. 7

   Serve immediately, or refrigerate for a chilled salad.