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Protein-Packed Chicken Pasta Salad - A Satisfying, Make-Ahead Meal

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 cooked chicken breasts (about 3 cups shredded or diced), or use rotisserie.
  • Pasta: 12 ounces short pasta (rotini, penne, bowties, or whole-wheat for extra fiber).
  • Vegetables: 1 red bell pepper (diced), 1 cup cherry tomatoes (halved), 1 small red onion (finely chopped), 1 cup cucumber (seeded and diced), 1 cup steamed or thawed peas.
  • Herbs & extras: 1/2 cup pitted Kalamata olives (sliced), 1/3 cup crumbled feta, 1/4 cup fresh parsley (chopped), optional fresh dill or basil.
  • Dressing base: 1/2 cup plain Greek yogurt, 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar.
  • Seasoning: 2 teaspoons Dijon mustard, 1 teaspoon honey (optional), 1 garlic clove (minced), 1/2 teaspoon dried oregano, salt, and black pepper.
  • Optional add-ins: 1 avocado (diced), 1/4 cup toasted pine nuts or sliced almonds, 1/2 teaspoon smoked paprika for the chicken.

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente, then drain and rinse briefly under cool water to stop cooking. Shake off excess water.
  2. Prep the chicken: Shred or dice cooked chicken. If using raw chicken, season with salt, pepper, and a pinch of smoked paprika, then sear or bake until cooked through. Let it cool before chopping.
  3. Mix the dressing: In a bowl, whisk Greek yogurt, olive oil, lemon juice, red wine vinegar, Dijon, honey, garlic, oregano, salt, and pepper. Taste and adjust acidity or salt as needed.
  4. Chop the veggies: Dice bell pepper and cucumber, halve tomatoes, and finely chop red onion. Slice olives and chop parsley. If using frozen peas, thaw by rinsing under cool water.
  5. Combine: In a large bowl, add pasta, chicken, vegetables, olives, peas, and parsley. Pour in most of the dressing and toss gently until everything is coated.
  6. Add cheese and finish: Fold in feta. Add remaining dressing if needed for creaminess. Season with extra salt, pepper, or lemon juice to brighten.
  7. Chill or serve: For best flavor, chill 20–30 minutes to let the flavors mingle. Garnish with extra herbs. Add avocado right before serving if using.