Description
This Creamy Ranch Protein Pasta Salad is a nutritious and flavorful dish combining high-protein chickpea pasta with tender baked chicken, crunchy fresh vegetables, and a tangy homemade ranch dressing made with Greek yogurt. Perfect for a healthy lunch or a satisfying dinner, this salad is packed with vibrant colors, textures, and protein to keep you energized.
Ingredients
Scale
Salad
- 8 oz dry chickpea pasta or higher protein pasta of choice
- 1 cup raw broccoli chopped
- 1 cup red bell pepper diced
- ½ cup cucumber diced
- ¼ cup nutritional yeast or parmesan cheese
- 1.5 cups coleslaw mix
Chicken
- 2 chicken breasts 425g
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Dressing
- ¾ cup plain Greek yogurt
- 3 tablespoon mayonnaise optional see note below
- 1 tablespoon dijon mustard
- 2 tablespoon lemon juice
- 2 tablespoon fresh dill
- 4 tablespoon water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
Instructions
- Preheat oven: Preheat your oven to 450°F to prepare for baking the chicken breast.
- Cook pasta: Cook the chickpea pasta according to the package instructions until al-dente. Drain and set aside to cool.
- Make dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise (if using), dijon mustard, lemon juice, fresh dill, water, garlic powder, onion powder, and salt until smooth.
- Prepare chicken: Coat the chicken breasts with olive oil and rub with garlic powder, paprika, salt, and black pepper. Place chicken in a glass baking dish.
- Bake chicken: Bake the seasoned chicken breasts at 450°F for 22 minutes or until cooked through but still juicy. Let them cool slightly.
- Shred chicken: Shred the baked chicken using a stand mixer with two forks, or shred by hand until fine.
- Assemble salad: In a large salad bowl, combine the cooked pasta, shredded chicken, chopped broccoli, diced red bell pepper, diced cucumber, nutritional yeast or parmesan cheese, and coleslaw mix.
- Toss and serve: Pour the prepared dressing over the salad and toss well to coat all ingredients evenly. Garnish with extra nutritional yeast or parmesan cheese if desired, then serve and enjoy!
Notes
- You can substitute mayonnaise with additional Greek yogurt for a lighter dressing; mayonnaise adds creaminess and balances the tartness of yogurt.
- The nutritional yeast can be replaced by parmesan cheese depending on your preference for flavor and dietary needs.
- Use fresh dill for herbal freshness but dried dill can be used in a pinch, adjusting quantity accordingly.
- Ensure chicken is cooked through but not dried out by monitoring baking time closely.
- This salad is ideal served chilled but can also be enjoyed at room temperature.
- Nutrition values are estimates and individual ingredients may vary.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 55 mg
