Description
A delicious and nutritious pasta salad packed with protein from chicken and high-protein pasta, tossed in a flavorful BBQ dressing.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 cup BBQ sauce (for chicken)
- 8 oz high-protein pasta (chickpea, lentil, or whole wheat)
- 1 cup frozen corn, thawed
- 1 red bell pepper, diced
- 0.5 small red onion, finely diced
- 4 oz sharp cheddar cheese, cut into small cubes
- 0.25 cup chopped fresh cilantro
- 0.5 cup plain Greek yogurt
- 0.33 cup BBQ sauce (for dressing)
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp honey (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F or heat a grill to medium-high.
- Pat the chicken dry with paper towels. In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Rub the chicken with 1 tablespoon of olive oil. Then, coat it with the spice mixture.
- If using the oven: Place the chicken on a parchment-lined baking sheet. Roast it for 18 to 22 minutes or until the internal temperature reaches 165°F, brushing with ¼ cup BBQ sauce during the last 5 minutes.
- If using a grill: Grill the chicken for 5 to 7 minutes on each side, brushing with BBQ sauce near the end.
- Let the chicken rest for 5 to 10 minutes, then chop it into small pieces.
- Boil high-protein pasta in salted water according to package directions until it is al dente. Drain it and rinse under cold water to cool it down. Shake off any excess water and set aside.
- In a medium bowl, whisk together Greek yogurt, â…“ cup of BBQ sauce, apple cider vinegar, 1 tablespoon of olive oil, honey if using, and some salt and pepper to taste.
- In a large bowl, combine the cooled pasta, diced chicken, corn, diced red bell pepper, finely diced red onion, and cheddar cheese.
- Pour two-thirds of the dressing over this mixture and toss well to coat everything.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Before serving, stir in any remaining dressing if needed. Toss with fresh cilantro as a garnish and drizzle some BBQ sauce on top.
Notes
Best served chilled or at room temperature. Add fresh cilantro and BBQ sauce just before serving for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 80mg