Chicken Pasta Salad with Dairy-Free Pesto

Instructions

1. 1

   Cook the pasta according to the package directions. Drain and rinse briefly under cool water.

2. 2

   Season the chicken with salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken until its thickest center reaches **74°C/165°F, measured with a food thermometer**. Cool briefly, then slice.

3. 3

   Toss the pasta with the pesto and lemon juice.

4. 4

   Fold in the chicken, spinach, tomatoes, and cucumber.

5. 5

   Pack in a sealed container and refrigerate promptly. Keep chilled with an ice pack until lunchtime.