Layered Salad

First, boil pasta with salted water until al dente, rinse, strain and mix with 5 tablespoons of olive oil.

Cut the chicken breast into small pieces, add salt and pepper and fry in a little olive oil for 2-3 minutes on all sides. Set aside.

Peel the avocado, remove the pit and cut into cubes. Rinse the bell pepper in cold water, rub dry, remove the stalk, seeds and white skin and dice. Cut spring onions into fine rings, use the green parts.

For the dressing, mix well yogurt with vinegar, olive oil and honey and season with salt and pepper.

Peel the hard-boiled eggs and cut them in half.

Divide a layer of pasta evenly among the prepared jars, followed by a layer of vegetables and finally the fried chicken pieces.

Pour the yogurt dressing on top and finish with the egg halves. Sprinkle the layered salad with pepper and seal the glasses.

Before eating, mix the ingredients well with a fork.

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