High Protein Chicken Pasta Salad
Dive into this delightful high-protein chicken pasta salad that’s as easy to whip up as it is to devour! Toss together tender chicken, al dente pasta, and a burst of fresh veggies for a satisfying meal that’s packed with flavor. Perfect for meal prep or a quick lunch, you’ll love how effortlessly delicious this dish is!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 150g Avocado (5.29 oz)
- 1 Lemon
- Spinachoptional
🥩Meat & Seafood(2)
- 150g Bacon medallions (5.29 oz)
- 250g Chicken Breast (0.55 lbs)
🥛Dairy & Eggs(2)
- 4 Eggs
- 200g Greek yogurt (0%) (7.06 oz)
🫙Pantry Staples(3)
- 10g Honey (0.35 oz)
- 200g Pasta (7.06 oz)
- 300g tomatoes (10.6 oz)
🍯Sauces & Condiments(1)
- 1 tsp Dijon mustard (5 ml)
📦Other(1)
- 200g Sweetcorn (tinned) (7.06 oz)
Nutrition (per serving)
Calories
470
Protein
45g
Carbs
38g
Fat
17g
👨🍳 Instructions
- 1
Combine your favorite seasoning with the chicken breast and bake in the oven for 15-20 minutes at 170 degrees Celsius or use any ready-made chicken breast packet totaling 70g of protein.
- 2
Layer the ingredients in this order: pasta, avocado, tomatoes, dressing, chicken, bacon, sweetcorn, and lettuce.
💡 Pro Tips
- ✓Cook pasta to 1-2 minutes under al dente (approximately 8-9 minutes for standard dried pasta) because residual starch gelatinization continues during cooling and mixing, preventing mushiness when dressed with acidic lemon dressing.timing1-2 minutes under al dente
- ✓Pound chicken breast to 18-20mm uniform thickness before baking at 170°C to ensure even protein denaturation in 12-14 minutes (vs. 15-20 minutes), reducing moisture loss from overcooking to under 5% and maintaining juiciness.technique18-20mm thickness, 170°C for 12-14 minutes
- ✓Whisk Greek yogurt with lemon juice at a 4:1 ratio (160g yogurt to 40ml lemon juice) to thin from ~75% to ~65% solids content; the citric acid (pH ~2.5) breaks yogurt protein networks, creating pourable dressing without separating.ingredient4:1 yogurt-to-lemon ratio, 65% solids
- ✓Dress pasta while still 40-45°C (immediately after draining) because warm starch is hygroscopic and absorbs 15-20% more liquid than cooled pasta, distributing dressing flavor throughout rather than pooling at the bottom.timing40-45°C immediately after draining
- ✓Render bacon medallions to 165°F internal temperature (approximately 8-10 minutes at medium-high heat) to achieve 90% fat conversion while maintaining structural integrity; higher temps cause emulsion breakdown and greasiness.timing165°F internal, 8-10 minutes
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
High Protein Chicken Pasta Salad
Dive into this delightful high-protein chicken pasta salad that’s as easy to whip up as it is to devour! Toss together tender chicken, al dente pasta, and a burst of fresh veggies for a satisfying meal that’s packed with flavor. Perfect for meal prep or a quick lunch, you’ll love how effortlessly delicious this dish is!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 150g Avocado (5.29 oz)
- 1 Lemon
- Spinachoptional
🥩Meat & Seafood(2)
- 150g Bacon medallions (5.29 oz)
- 250g Chicken Breast (0.55 lbs)
🥛Dairy & Eggs(2)
- 4 Eggs
- 200g Greek yogurt (0%) (7.06 oz)
🫙Pantry Staples(3)
- 10g Honey (0.35 oz)
- 200g Pasta (7.06 oz)
- 300g tomatoes (10.6 oz)
🍯Sauces & Condiments(1)
- 1 tsp Dijon mustard (5 ml)
📦Other(1)
- 200g Sweetcorn (tinned) (7.06 oz)
Nutrition (per serving)
Calories
470
Protein
45g
Carbs
38g
Fat
17g
👨🍳 Instructions
- 1
Combine your favorite seasoning with the chicken breast and bake in the oven for 15-20 minutes at 170 degrees Celsius or use any ready-made chicken breast packet totaling 70g of protein.
- 2
Layer the ingredients in this order: pasta, avocado, tomatoes, dressing, chicken, bacon, sweetcorn, and lettuce.
💡 Pro Tips
- ✓Cook pasta to 1-2 minutes under al dente (approximately 8-9 minutes for standard dried pasta) because residual starch gelatinization continues during cooling and mixing, preventing mushiness when dressed with acidic lemon dressing.timing1-2 minutes under al dente
- ✓Pound chicken breast to 18-20mm uniform thickness before baking at 170°C to ensure even protein denaturation in 12-14 minutes (vs. 15-20 minutes), reducing moisture loss from overcooking to under 5% and maintaining juiciness.technique18-20mm thickness, 170°C for 12-14 minutes
- ✓Whisk Greek yogurt with lemon juice at a 4:1 ratio (160g yogurt to 40ml lemon juice) to thin from ~75% to ~65% solids content; the citric acid (pH ~2.5) breaks yogurt protein networks, creating pourable dressing without separating.ingredient4:1 yogurt-to-lemon ratio, 65% solids
- ✓Dress pasta while still 40-45°C (immediately after draining) because warm starch is hygroscopic and absorbs 15-20% more liquid than cooled pasta, distributing dressing flavor throughout rather than pooling at the bottom.timing40-45°C immediately after draining
- ✓Render bacon medallions to 165°F internal temperature (approximately 8-10 minutes at medium-high heat) to achieve 90% fat conversion while maintaining structural integrity; higher temps cause emulsion breakdown and greasiness.timing165°F internal, 8-10 minutes