Ingredients:

  • 12 ounces High-Protein Pasta (Fusilli or Rotini, chickpea or lentil-based preferred)
  • 5 lbs Boneless, Skinless Chicken Breast, cut into 1-inch cubes
  • 2 Tbsp Olive Oil
  • 1 tsp Paprika (Smoked preferred)
  • Salt & Black Pepper to taste
  • 1 cup Plain Greek Yogurt (2% or whole milk)
  • 1/2 cup Light Mayonnaise or Crème Fraîche
  • 3 Tbsp Fresh Lemon Juice
  • 1 Tbsp Dijon Mustard
  • 1/4 cup Fresh Dill, chopped
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 2 stalks Celery, finely diced
  • 1/4 cup Red Onion, finely minced
  • 1 cup Frozen Sweet Peas, thawed
  • 1 cup Cherry or Grape Tomatoes, halved

Instructions:

  1. Cook high-protein pasta in heavily salted boiling water according to package directions until al dente. Drain immediately, rinse briefly with cold water to stop cooking, and set aside.
  2. Season cubed chicken generously with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches until golden brown on all sides and cooked through (internal temperature 165°F/74°C). Remove and let cool slightly.
  3. In a large mixing bowl, whisk together the Greek yogurt, mayonnaise/crème fraîche, lemon juice, Dijon mustard, chopped dill, garlic powder, and onion powder. Season well with salt and pepper. Taste and adjust seasoning as needed for the perfect tang.
  4. To the bowl with the dressing, add the cooled pasta, diced celery, minced red onion, thawed peas, and halved tomatoes.
  5. Dice the cooled cooked chicken into bite-sized pieces and gently fold into the salad mixture, ensuring everything is evenly coated with the creamy dressing. This is now a true Creamy HighProtein Pasta Salad with Chicken.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the pasta to absorb the dressing flavours. Adjust seasoning one last time before serving.