Ingredients
Main Ingredients
- 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)
- 1.5 cups coleslaw mix
- 2 chicken breasts (425g)
- 1 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
Dressing Ingredients
- ¾ cup plain Greek yogurt
- 3 tbsp mayonnaise (optional, see note below)
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp fresh dill
- 4 tbsp water
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
Toppings
- ¼ cup nutritional yeast (or Parmesan cheese)
Instructions
- Preheat the oven: Begin by heating your oven to 450°F (230°C) to prepare for baking the chicken.
- Cook the pasta: Boil the chickpea pasta according to package instructions until al dente. Drain the pasta thoroughly and set it aside to cool to room temperature.
- Prepare the 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 a smooth, creamy dressing forms.
- Bake the chicken: Coat the chicken breasts with olive oil and rub evenly with garlic powder, paprika, salt, and black pepper. Place the chicken in a large glass baking dish and bake for 18-22 minutes, or until the chicken is fully cooked but remains juicy. Allow the chicken to cool slightly before shredding it using a stand mixer on high speed, two forks, or by hand.
- Combine the salad: In a large bowl, combine the cooled pasta, shredded chicken, chopped broccoli, diced red bell pepper, cucumber, nutritional yeast (or Parmesan), and coleslaw mix. Pour the prepared dressing over the ingredients and toss thoroughly to coat everything evenly.
- Serve: Garnish with additional nutritional yeast or Parmesan if desired and serve immediately, or refrigerate for later consumption.
Notes
- You can substitute mayonnaise with extra Greek yogurt for a lighter dressing.
- Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) for food safety.
- For extra flavor, add freshly ground black pepper or a pinch of red chili flakes to the dressing.
- This salad can be prepared in advance and chilled for up to 3 days, making it ideal for meal prep.
- Using chickpea pasta increases the protein content and provides a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Fat