Chicken & Pasta Salad

Make this perfectly balanced lunchtime win ahead of time and serve it chilled as a pasta salad.  Mix and match with your favourite veggies or protein.

1. In a large pot, cook pasta in boiling water until al dente, 7–8 min.
2. Meanwhile heat a skillet over over medium heat. Add a small drizzle of oil and then cook chicken for 5 - 7 minutes, stirring occasionally, until fully cooked and no longer pink.
3. While chicken is cooking prepare dressing. In a large bowl, using a box grater or microplane, finely grate zest from lemon. Squeeze in juice from zested lemon. Whisk in oil and dip mix.
4. Dice peppers and cucumber. Drain artichoke hearts; roughly chop. Place in bowl with dressing. Set aside.
5. Once pasta is cooked, drain and rinse with cool water to prevent sticking. Add pasta, chicken and feta, if using, to bowl; stir to mix.