Description
A high-protein, satisfying cold pasta salad featuring chickpea pasta, baked chicken, and a zesty Greek yogurt ranch dressing with fresh veggies. Perfect for no-reheat grab-and-go lunches.
Ingredients
8 oz dry chickpea pasta or higher protein pasta
1 cup raw broccoli, chopped
1 cup red bell pepper, diced
½ cup cucumber, diced
¼ cup nutritional yeast or parmesan cheese
1.5 cups coleslaw mix
2 chicken breasts (425g)
1 tablespoon olive oil
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
¾ cup plain Greek yogurt
3 tablespoons mayonnaise (optional)
1 tablespoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons fresh dill (chopped)
4 tablespoons water
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
Instructions
Preheat oven to 450°F
Cook chickpea pasta according to package instructions until al dente
Drain and set aside to cool
Season chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper
Bake chicken for 25-30 minutes or until fully cooked
Let chicken rest, then shred into bite-sized pieces
In a bowl, combine Greek yogurt, mayonnaise (if using), Dijon mustard, lemon juice, dill, water, and herbs to make dressing
In another bowl, mix cooked pasta, broccoli, red bell pepper, cucumber, nutritional yeast/parmesan, and coleslaw mix
Add shredded chicken and dressing to the salad; toss well
Notes
Chicken can be baked in advance and refrigerated
Dressing can be prepared up to 24 hours ahead
Nutrition values may vary slightly depending on mayonnaise use
Store salad in an airtight container in the fridge for up to 2 days
- Prep Time: 15
- Cook Time: 35
- Category: Lunch
- Method: Baking, Tossing
- Cuisine: American