Chicken pesto pasta salad

Instructions

1 In a pot of lightly salted boiling water, cook pasta until al dente.

2 Meanwhile, slice chicken and set aside. In a small bowl, combine pesto, yoghurt, half of the lemon zest and, reserving 2 tablespoons for the avocado, the lemon juice. Season with pepper.

3 Toss avocado in reserved lemon juice.

4 Drain pasta and place in a large salad bowl. Add olive oil and toss to coat.

5 Add pesto dressing to pasta and toss again to evenly coat. Add chicken, avocado, cucumber and spring onions and combine. Adjust seasoning and serve sprinkled with basil, freshly ground black pepper, remaining zest and a sprinkling of toasted almonds, if desired, for extra texture.