5 from 10 votes
Healthy Chicken Pasta Salad
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 

A healthy and delicious high-protein Chicken Pasta Salad perfect for meal prep or for a picnic! Make two different dressings to keep it interesting. You get 2 recipes in 1 here: Asian and Italian Pasta Salad with Chicken!

Course: Main Course
Cuisine: Asian, International, Italian
Keyword: salad
Servings: 3
Calories: 613 kcal
Author: Lorena Grater
Ingredients
  • 8 ounces Chickapea Pasta (I used spirals but any shape works)
  • 10.5 ounces chicken breast
  • sea salt, pepper
  • 3 carrots
  • 2 bell peppers, 1 yellow, 1 red
  • 1/8 red cabbage
  • 1.5 cups lettuce
  • 10 tsp avocado oil
  • 1-2 tsp tamari
  • 1-2 tsp rice vinegar
  • 1-2 tsp sesame oil
  • 2-4 sun-dried tomatoes, chopped
  • 1-2 tbsp chopped fresh basil
  • 1-2 tsp Dijon mustard
  • 1-2 tsp apple cider vinegar
  • 3 tsp raw honey
Instructions
  1. Prep: Bring a large pot of water to the boil and preheat oven to 450F (200C).

  2. Pasta: Cook Chickapea Pasta as instructed on the packaging.

  3. Chicken: Cube chicken breast add about 1-2 tsp avocado oil, sea salt and pepper to it and spread out in one layer on a baking sheet. Bake for 8-10 minutes or until the internal temperature reaches 165F.

  4. Veggies: In the meantime, peel and grate (or julienne) carrots. Wash, deseed and dice bell peppers. Slice and rinse red cabbage. Wash and spin dry lettuce.

  5. Asian-style dressing: Add 1 tsp rice vinegar, 1 tsp tamari, 1 tsp sesame oil, 1 tsp honey and 3 tsp avocado oil to the bottom of your container or a separate small container and whisk or shake until completely combined.

  6. Italian-style dressing: Add 2 finely chopped sun-dried tomato, 1 Tbsp finely chopped fresh basil, 1 tsp dijon mustard, 1 tsp apple cider vinegar, 1 tsp honey and 3 teaspoons avocado oil to the bottom of your container or a separate small container and whisk or shake until completely combined.

  7. Build: Layer the salad ingredients starting with dressing (if not storing separate), pasta, hard veggies, then greens.

  8. Eat right away or refrigerate for up to 3 days.