Description
This High Protein Chicken Pasta Salad is a hearty and healthy dish packed with lean chicken, protein-rich pasta, and plenty of colorful veggies. Perfect for meal prep, lunch, or a light dinner, it’s a flavorful way to fuel your body with wholesome ingredients. The creamy dressing complements the ingredients, making this salad a crowd-pleaser for any occasion.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cooked and chopped
- 8 oz whole wheat or high-protein pasta (such as chickpea or lentil pasta)
- 1/2 cup diced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup shredded cheese (optional, for added protein)
For the Dressing:
- 1/4 cup Greek yogurt (for creaminess)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Pasta:
Cook the pasta according to the package instructions. Drain and set aside to cool slightly. - Prepare the Chicken:
While the pasta is cooking, season the chicken breasts with salt, pepper, and your choice of seasoning (optional). Grill or cook in a skillet over medium heat for 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes before chopping into bite-sized pieces. - Prepare the Veggies:
Dice the cucumber, halve the cherry tomatoes, and chop the red bell pepper and red onion. Set them aside. - Make the Dressing:
In a small bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar (or lemon juice), Dijon mustard, garlic powder, salt, and pepper until smooth and well-combined. - Combine the Salad:
In a large mixing bowl, combine the cooked pasta, chopped chicken, diced veggies, and fresh parsley. Toss gently to combine. - Add the Dressing:
Pour the dressing over the pasta salad and toss until everything is evenly coated. Sprinkle with shredded cheese if using. - Chill and Serve:
You can serve the salad immediately, or for best results, refrigerate for at least 30 minutes to let the flavors marinate.
Notes
- For extra protein, consider adding a boiled egg or more chicken to the salad.
- If you prefer a dairy-free version, swap the Greek yogurt for a plant-based yogurt or avocado.
- This salad is perfect for meal prepping; it stores well in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Salad, Main Course, Meal Prep
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg