High Protein BBQ Chicken Pasta Salad
A nutritious and flavorful pasta salad packed with protein from chicken and high-protein pasta, mixed with vibrant vegetables and a creamy BBQ dressing.
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken breast
- 1 tbsp olive oil (for rubbing the chicken)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 cup BBQ sauce (for chicken, add during the last 5 minutes of cooking)
For the Pasta Salad
- 8 oz high-protein pasta (chickpea, lentil, or whole wheat)
- 1 cup frozen corn (thawed)
- 1 whole red bell pepper (diced)
- 0.5 small red onion (finely diced)
- 4 oz sharp cheddar cheese (cut into small cubes)
- 0.25 cup chopped fresh cilantro
For the Dressing
- 0.5 cup plain Greek yogurt
- 0.33 cup BBQ sauce (for dressing)
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil (for dressing)
- 1 tsp honey (optional)
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F or prepare your grill to medium-high heat.
- Pat the chicken dry with paper towels.
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
- Rub the chicken with 1 tbsp of olive oil, then thoroughly coat it with the spice mixture.
- If you're roasting, place the chicken on a parchment-lined baking sheet and roast for 18 to 22 minutes. Brush with 0.25 cup BBQ sauce during the last 5 minutes of cooking. If grilling, grill the chicken for 5 to 7 minutes on each side, brushing with BBQ sauce near the end.
- After cooking, let the chicken rest for 5 to 10 minutes before dicing it into bite-sized pieces.
Cooking the Pasta
- While the chicken is cooking, bring a pot of salted water to a boil.
- Cook the high-protein pasta according to the package directions until al dente.
- Drain the pasta and rinse it under cold water. Set aside to cool completely.
Making the Dressing
- In a medium bowl, whisk together the plain Greek yogurt, 0.33 cup BBQ sauce, apple cider vinegar, 1 tbsp olive oil, honey (if using), along with a pinch of salt and pepper. Adjust seasoning to taste.
Mixing the Salad
- In a large bowl, combine the cooled pasta, diced chicken, thawed corn, diced red bell pepper, finely diced red onion, and sharp cheddar cheese.
- Pour two-thirds of the dressing over the mixture and toss well to coat evenly.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, stir in the remaining dressing if desired. Toss with fresh cilantro and garnish with additional cilantro and BBQ sauce.
Notes
This pasta salad can be stored in an airtight container in the refrigerator. It is best enjoyed within 3 to 5 days. Keep in mind that the longer it sits, the more the pasta may absorb the dressing, so you might want to have some extra dressing on hand to mix in before serving.