Chicken Salad with Paprika Dressing

First, pour water into a large pot in which you will cook the pasta. Salt the water and bring it to a boil. Add the penne to the boiling water and cook “al dente” for 15–16 minutes over medium heat. After cooking, drain the penne and cool it under running water.

Meanwhile, prepare the dressing. In a tall container, combine thawed peas, baby spinach, yogurt, ground paprika, chili flakes, lemon juice, finely chopped mint, and 20 g of sunflower seeds. Blend everything until smooth using an immersion blender.

Once the penne is cooked, transfer it to a bowl, add the diced cooked chicken breasts and the dressing.