Description
A light and healthy chicken pasta salad made with a protein-rich Greek yogurt dressing, plenty of fresh vegetables, and tender chicken breast.
Ingredients
12 oz whole wheat or chickpea pasta
2 cups cooked chicken breast, shredded
1 cup broccoli, finely chopped
1 cup carrots, shredded
1/2 cup cucumber, diced
3/4 cup plain non-fat Greek yogurt
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp garlic powder
Fresh dill or parsley to taste
Salt and black pepper to taste
Instructions
1. Boil pasta in salted water until al dente, drain, and rinse with cold water.
2. In a medium bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
3. In a large bowl, combine pasta, chicken, broccoli, carrots, and cucumber.
4. Pour the yogurt dressing over the salad and toss well.
5. Garnish with fresh herbs like dill or parsley.
6. Refrigerate for at least 30 minutes to let the flavors meld before serving.
Notes
Using whole wheat or lentil pasta adds fiber and extra protein.
Adjust the amount of Greek yogurt to achieve your desired level of creaminess.
This makes a perfect healthy lunch prep.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Boiled
- Cuisine: Healthy American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 45mg