Description
This High Protein Chicken Pasta Salad is a nutritious and flavorful dish perfect for a healthy lunch or dinner. Featuring cooked chicken breasts, whole wheat or legume-based pasta, fresh vegetables, and a creamy Greek yogurt dressing, this salad is packed with protein and vibrant flavors. It’s easy to prepare, versatile, and ideal for meal prep or a light meal on its own.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts, cooked and chopped
- 1/4 cup shredded cheese (optional, for added protein)
- 1/4 cup Greek yogurt (for creaminess)
Pasta and Vegetables
- 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
Dressing and Seasoning
- 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: Begin by boiling a large pot of salted water. Add the 8 oz of whole wheat or high-protein pasta and cook according to the package instructions until al dente. Drain the pasta and set aside to cool.
- Prepare the chicken: While the pasta cooks, ensure your 2 boneless, skinless chicken breasts are cooked thoroughly by grilling, baking, or pan-searing. Once cooked, chop into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together 1/4 cup Greek yogurt, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar or lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, and salt and pepper to taste until smooth and creamy.
- Combine the ingredients: In a large mixing bowl, add the cooled cooked pasta, chopped chicken, diced cucumber, halved cherry tomatoes, diced red bell pepper, thinly sliced red onion, and fresh parsley. Pour the dressing over the salad.
- Toss and mix: Gently toss all ingredients together until everything is evenly coated with the dressing. If using, sprinkle the 1/4 cup shredded cheese on top and toss lightly.
- Chill and serve: For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- Use cooked chicken leftovers or rotisserie chicken for convenience.
- Substitute Greek yogurt with a vegan yogurt to make it dairy-free.
- Feel free to add other fresh vegetables like spinach or avocado.
- Adjust seasoning and acidity to taste by adding more vinegar or mustard.
- This salad keeps well for up to 3 days refrigerated, making it great for meal prep.
