Description
This Protein-Packed Chicken Pasta Salad is a hearty and nutritious dish perfect for a quick lunch or light dinner. Combining high-protein pasta with tender chicken breast and fresh vegetables, it’s tossed in a creamy, tangy Greek yogurt and feta dressing. This salad offers a balanced meal with plenty of protein and fiber, making it both delicious and satisfying.
Ingredients
Scale
Main Ingredients
- 8 oz high-protein pasta (chickpea, lentil, or whole wheat)
- 2 cups cooked chicken breast, diced or shredded
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ½ cup bell peppers, diced
- ¼ cup red onion, thinly sliced
- ¼ cup black olives, sliced (optional)
- ½ cup feta cheese or shredded Parmesan
Dressing Ingredients
- ½ cup plain Greek yogurt
- 2 tbsp hummus or light mayo
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp dried oregano
- Salt and pepper, to taste
Instructions
- Cook the pasta: Cook the high-protein pasta according to the package instructions until al dente. Drain the pasta well and set it aside to cool completely, ensuring it doesn’t become mushy for the salad.
- Combine the salad ingredients: In a large bowl, add the cooled pasta along with the diced or shredded cooked chicken breast, halved cherry tomatoes, diced cucumber, diced bell peppers, thinly sliced red onion, and optional sliced black olives. Mix gently to combine.
- Prepare the dressing: In a separate small bowl, whisk together the feta cheese (or shredded Parmesan), plain Greek yogurt, hummus or light mayo, lemon juice, olive oil, Dijon mustard, garlic powder, and dried oregano. Mix until smooth and creamy.
- Toss the salad with dressing: Pour the prepared dressing over the pasta and chicken mixture. Toss everything gently but thoroughly to ensure the dressing coats all salad components evenly.
- Season and serve: Add salt and pepper to taste, adjusting seasoning as needed. Serve the salad immediately for a fresh taste or refrigerate for about 30 minutes to enjoy it chilled and let the flavors meld.
Notes
- Use high-protein pasta such as chickpea, lentil, or whole wheat to boost the protein content of this salad.
- If you prefer, swap feta cheese with shredded Parmesan for a flavor variation.
- Hummus or light mayo in the dressing can be substituted based on dietary preferences.
- This salad keeps well in the refrigerator for up to 2 days; avoid adding dressing until ready to serve if storing longer to maintain freshness.
- For extra crunch, consider adding toasted nuts or seeds before serving.
