Go Back
A fresh bowl of high-protein chicken pasta salad with cherry tomatoes, cucumbers, and creamy Greek yogurt dressing.
Print Recipe

High-Protein Chicken Pasta Salad

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 8 oz chickpea or lentil-based rotini pasta
  • 1 lb boneless skinless chicken breast
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup red onion, finely minced
  • 1/2 cup non -fat plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup crumbled feta cheese

Instructions

  • Cook the chickpea pasta in a large pot of boiling salted water according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
  • Season chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
  • Allow the chicken to rest for 5 minutes, then dice into 1/2-inch cubes.
  • In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, oregano, garlic powder, salt, and pepper to create the dressing.
  • In a large mixing bowl, combine the cooled pasta, diced chicken, cherry tomatoes, cucumber, bell pepper, and red onion.
  • Pour the yogurt dressing over the salad components and toss thoroughly until evenly coated.
  • Gently fold in the crumbled feta cheese.
  • Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.