High-Protein Chicken Caesar Pasta Salad
This high-protein chicken Caesar pasta salad combines chicken, Protein+ pasta, chickpeas, crisp vegetables, Parmesan, and a creamy Greek yogurt Caesar dressing. It makes five satisfying meal-prep lunches for busy workdays at home or away.
Ingredients
Chicken Caesar Pasta Salad
- 1 box Protein Pasta about 14.5 ounces
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- Black pepper to taste
- 1 can chickpeas drained and rinsed
- 2 large romaine hearts chopped
- 2 cups kale finely chopped
- 1/2 cup Parmesan cheese freshly grated or shaved
Greek Yogurt Caesar Dressing
- 1 cup plain Greek yogurt preferably 2%
- 1/3 cup Parmesan cheese finely grated
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons olive oil
- 1 tablespoons Dijon mustard
- 1 teaspoon anchovy paste optional
- 1 garlic clove finely grated
- 1/2 teaspoon salt
- Black pepper to taste
- 2 to 4 tablespoons water as needed
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and allow it to cool completely.
- Coat the chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and black pepper.
- Grill or sear the chicken until cooked through and the center reaches 165°F. Let it rest for several minutes, then chop it into bite-sized pieces.
- To make the dressing, whisk together the Greek yogurt, Parmesan, lemon juice, olive oil, Dijon mustard, anchovy paste, garlic, salt, and black pepper.
- Add water one tablespoon at a time until the dressing is creamy but pourable.
- If serving immediately, combine the cooled pasta, chopped chicken, chickpeas, kale, Parmesan, and romaine in a large bowl. Add the Caesar dressing and toss gently to combine.For meal prep, divide the ingredients among the jars in layers: chickpeas on the bottom, followed by the cooled pasta, chopped chicken, finely chopped kale, Parmesan, and romaine.
- Divide the Caesar dressing evenly among the separate dressing containers or built-in lid compartments. Place the croutons in the dry compartments or separate containers. Add the dressing and croutons immediately before serving.
Notes
- Allow the pasta and chicken to cool before assembling the salad to prevent the greens from wilting.
- Finely chopped kale can be mixed into the pasta base because it holds up well during meal prep.
- Keep the romaine, croutons, and extra dressing separate until serving.
- Refrigerate cooked chicken portions for no longer than three to four days.
- For a Sunday-to-Friday meal prep, freeze the final chicken-and-pasta portion immediately or prepare additional chicken midweek.
- The estimated nutrition information will vary depending on the pasta, Greek yogurt, Parmesan, dressing quantity, and serving size used.
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