Description
A nutritious and flavorful High Protein Chicken Pasta Salad combining tender chicken breast with protein-rich whole wheat or legume-based pasta, fresh vegetables, and a creamy Greek yogurt dressing. Perfect for a healthy lunch or light dinner.
Ingredients
Scale
Protein and Pasta
- 2 boneless, skinless chicken breasts, cooked and chopped
- 8 oz whole wheat or high-protein pasta (such as chickpea or lentil pasta)
Vegetables
- 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 Additions
- 1/4 cup shredded cheese (optional, for added protein)
- 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: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the chicken: If not already cooked, season the chicken breasts with salt and pepper and cook them thoroughly by grilling, baking, or sautéing until the internal temperature reaches 165°F (74°C). Once cooled, chop into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together Greek yogurt, olive oil, apple cider vinegar (or lemon juice), Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
- Combine ingredients: In a large mixing bowl, add the cooled pasta, chopped chicken, diced cucumber, cherry tomatoes, red bell pepper, red onion, and fresh parsley. Toss gently to combine.
- Add cheese and dressing: Sprinkle shredded cheese over the salad if using. Pour the dressing over the salad and toss gently again to evenly coat all ingredients.
- Chill and serve: Refrigerate the salad for at least 15-20 minutes to allow flavors to meld. Serve chilled or at room temperature for a refreshing, protein-packed meal.
Notes
- Use chickpea or lentil pasta for an extra protein boost and gluten-free option.
- Substitute chicken with turkey or tofu for variations.
- Adjust garlic powder and mustard to taste for preferred flavor intensity.
- This salad keeps well in the refrigerator for up to 3 days.
- Add avocado slices or nuts for additional healthy fats and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
