Pasta Salad with Chicken and Baby Spinach

Fill a large pot with plenty of water, salt it, and bring to a boil. Cook the whole grain pasta in it for about 12-15 minutes until al dente. Then drain, rinse with cold water, and let drain well.

Meanwhile, wash the chicken breast, pat it dry, and cut it into bite-sized cubes. Season with salt and pepper. Heat the sunflower oil in a pan over medium heat and fry the chicken pieces until golden brown for about 8-10 minutes.

For the dressing, whisk the natural yogurt smoothly with the lemon juice in a small bowl. Season with salt and pepper.