Description
A high-protein, low-carb pasta salad with whole grain pasta, grilled chicken, crisp veggies, and a creamy yogurt dressing. Perfect for meal prepping, it’s packed with fiber, lean protein, and probiotics for lasting satiety.
Ingredients
8 oz whole wheat pasta
1 lb chicken breast
1 cup plain Greek yogurt
1 medium cucumber
1 pint cherry tomatoes
2 stalks celery
2 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions
Cook whole wheat pasta in salted boiling water until al dente.
Pan-sear chicken breasts seasoned with salt and pepper until internal temperature reaches 165°F.
Dice cucumber, halve cherry tomatoes, and chop celery.
In a bowl, mix Greek yogurt, lemon juice, Dijon mustard, garlic, salt, and pepper for dressing.
Combine cooled pasta, chopped chicken, and veggies in a large bowl. Pour dressing over and toss until coated.
Notes
Use rotisserie chicken for time savings
Substitute gluten-free quinoa pasta for low-carb diets
Add red onion or bell peppers for extra flavor
Store in airtight containers for up to 5 days
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 90mg