High-Protein Pasta Salad with Chicken
This pasta salad is a great way to incorporate protein and whole grains without sacrificing taste. It is the perfect balanced meal, combining chicken, veggies and grains — all brought together with a creamy yogurt dressing that packs a punch.
Prep Time: 30 minutes
Ingredients
- 2/3 cup lowfat plain Greek yogurt
- 1/2 cup olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons chopped chives
- 2 teaspoons whole grain mustard
- 1 teaspoon honey
- 1 clove garlic
- 3 yellow bell peppers
- 4 cups chicken stock
- 1 large pinch saffron
- 1 pound boneless, skinless chicken breasts
- 1 cup whole wheat penne pasta
- 1 cup enriched white penne pasta
- 2 tablespoons sun-dried tomatoes chopped
- 6 green onions sliced
Instructions
- In a large bowl, combine yogurt, oil, vinegar, chives, mustard, honey and garlic until mixed well. Season with salt and pepper to taste. Set aside.
- Preheat oven and set to broil. Remove stems and core yellow peppers, and slice in half. Lay peppers on a baking sheet and broil 15 minutes or until skin is blackened. Remove from oven and let cool.
- Bring chicken stock and saffron to a boil in a large pot. Add chicken and gently simmer 15 minutes. Remove chicken and set aside. Add pasta and cook 10 minutes, or until al dente. Drain and set aside to cool slightly.
- Once chicken is cooled, chop into bite-sized pieces. Remove skin from roasted yellow peppers and cut into slices.
- Add chicken, peppers, pasta, sun-dried tomatoes and green onions to dressing. Toss to coat well. Cover and refrigerate 30 minutes before serving.
