Chicken and Pasta Salad with Nut Vinaigrette

Directions

1. 1.  Bring a pot of salted water to a boil and cook the pasta al dente.
2. 2.  Heat the olive oil in a non-stick pan and sauté the chicken fillets for 3 minutes on each side until completely cooked through.
3. 3.  Season with salt and pepper and add the chickpeas to the same pan to toast for 1-2 minutes.
4. 4.  Remove from the heat, toss in the pasta and mix well.
5. 5.  Make the vinaigrette by combining the walnuts with the olive oil, lemonjuice and salt in a blender.
6. 6.  Serve the salad hot, drizzled with the nut vinaigrette.