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High-Protein Chicken and Pasta Salad with Greek Yogurt Dressing
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Fitness Recipe Synopsis
Category
Salad
Cooking Appliance
Pan
Prep. Time
20 min
Similar Recipes
Calorie per 100g
150 kcal
Serves
2
Overview
The High-Protein Chicken and Pasta Salad with Greek Yogurt Dressing is a quick and nutritious meal, perfect for a healthy, protein-packed option. In just 20 minutes, you'll prepare a fresh, hearty salad combining tender pan-seared chicken, whole wheat pasta, and crisp lettuce, all topped with a creamy, tangy Greek yogurt dressing enhanced with Parmesan and balsamic vinegar. This flavorful salad is rich in protein and balanced with essential nutrients, making it an ideal choice for those looking to fuel their fitness goals with a wholesome, satisfying meal.
Ingredients
Main Ingredients
Sauce Ingredients
Nutrition Facts per 100g
Instructions
In a bowl, season the chicken breast with onion powder, black pepper, paprika, and 1 tablespoon of vegetable oil. Let the flavors infuse for a few minutes.
Heat a pan over medium heat, add 1 tablespoon of vegetable oil, and cook the chicken on both sides until golden brown and fully cooked. Once done, slice the chicken into smaller pieces.
In a separate bowl, prepare the dressing by mixing together the Greek yogurt, Parmesan cheese, vegetable oil, balsamic vinegar, salt, black pepper, thyme, and minced garlic.
In your serving dish, combine the chopped lettuce with the cooked pasta. Pour the prepared dressing over the salad and mix well.
Add the sliced chicken on top of the salad. Your healthy and delicious meal is now ready to serve!
Storage Tips
Refrigerator: You can store the chicken, pasta, and salad separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing in a separate small container to maintain freshness. When ready to eat, toss the salad with the dressing just before serving to avoid sogginess.
Freezer: The cooked chicken can be frozen in a freezer-safe airtight container or resealable bag for up to 2 months. The salad and dressing, however, are not ideal for freezing as the vegetables and yogurt-based dressing may lose their texture and flavor when thawed.
Reheating: If you freeze the chicken, reheat it in a pan or microwave until it reaches an internal temperature of 75°C (165°F) before adding it to the fresh salad and pasta. The salad and dressing should be served fresh and cold.
Freezing: If you'd like to freeze the meal, store the cooked chicken and quinoa mixture in a freezer-safe airtight container or ziplock bags for up to 2 months. Thaw the meal in the refrigerator overnight before reheating. Avoid freezing the dressing, as it may separate and lose its flavor; instead, make a fresh batch after thawing.
Reheating: When reheating the chicken and quinoa, use the microwave or stovetop until heated through, typically 2-3 minutes. For best results, add the dressing fresh after reheating. Avoid overheating to prevent drying out the chicken.
