Put200 g Pasta in a pan of boiling water and simmer for 12 minutes.
Add 1 teaspoon Olive oil to a frying pan and once hot, add 150 g Chicken breast and cook for 6 minutes, stirring every couple of minutes.
Add 3 rasher Bacon to the pan and cook for 3 minutes, making sure the chicken is cooked through too.
Add 10 Kalamata olives, 10 Cherry tomatoes, 4 Spring onion (Scallion), 0.5 Red bell pepper, 0.5 Green bell pepper, 0.25 Cucumber and 30 g Spinach to a large bowl.
Put the pasta, chicken and bacon into the bowl. Add juice of 0.5 Lemon, 4 tablespoon Mayonnaise, 4 tablespoon Fresh basil and 1 Pinch Sea salt and black pepper and mix well.
Top with 60 g Feta and serve immediately.
Notes
To make this recipe quicker, use a rotisserie chicken, our leftover Slow Cooker Whole Chicken or a pack of cooked roast chicken strips.
You could leave the chicken out and just use extra veggies or swap it for turkey, ham or halloumi.
If you don't love creamy dressings, you could use a honey and mustard vinaigrette instead.
This dish is a good opportunity to add lots of vegetables. A good mixture of crunchy and leafy is good.
Avoid using long pastas like spaghetti for this.
We topped ours with feta, but you could use a goats cheese or a blue cheese instead.
Fresh herbs add lots of extra flavour to this. Chives or dill work well.