Description
Ingredients
For the salad:
- 8 oz dry chickpea pasta or higher protein pasta of choice
- 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
For the chicken:
- 2 chicken breasts (425g)
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the dressing:
- ¾ cup plain Greek yogurt
- 3 tablespoon mayonnaise, optional
- 1 tablespoon dijon mustard
- 2 tablespoon lemon juice
- 2 tablespoon fresh dill
- 4 tablespoon water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 450°F.
- Cook pasta according to the package instructions, until pasta is cooked to al-dente. Once cooked, drain pasta and set aside to cool.
- In a small bowl, whisk together dressing ingredients.
- Coat the chicken in oil and rub with spices. Place chicken in a large glass dish and bake for 18–22 minutes until it is completely cooked through but not dry. Allow to cool slightly then shred with a stand mixer on high, with two forks, or by hand.
- In a large salad bowl, add the cooked pasta, chicken, broccoli, red peppers, cucumber, nutritional yeast and coleslaw mix. Pour the dressing over top, toss well to coat.
- Garnish with more spices or parmesan cheese to taste and enjoy.
Notes
- Mayonnaise can be substituted with additional yogurt.
- The mayo is included for a less bitter, creamier consistency and taste, but any yogurt-to-mayonnaise ratio may be used.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch