Ingredients
For the Salad:
- 8 oz dry chickpea pasta or higher protein pasta of choice
- 1 cup raw broccoli, chopped
- 1 cup red bell pepper, diced
- ½ cup cucumber, diced
- ¼ cup nutritional yeast or parmesan cheese
- 1.5 cups coleslaw mix
For the Chicken:
- 2 chicken breasts (425g)
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Dressing:
- ¾ cup plain Greek yogurt
- 3 tablespoons mayonnaise (optional, see notes)
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill
- 4 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 450°F to prepare for baking the chicken.
- Cook Pasta: Boil water and cook the chickpea pasta according to package instructions until al dente. Drain and set aside to cool.
- Prepare Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise (if using), Dijon mustard, lemon juice, fresh dill, water, garlic powder, onion powder, and salt until smooth.
- Season and Bake Chicken: Coat the chicken breasts with olive oil and rub evenly with garlic powder, paprika, salt, and black pepper. Place the chicken in a large glass baking dish and bake in the preheated oven for 18-22 minutes until fully cooked but still moist. Let cool slightly.
- Shred Chicken: Shred the cooked chicken using a stand mixer at high speed, two forks, or by hand to your desired consistency.
- Assemble Salad: In a large salad bowl, combine the cooled pasta, shredded chicken, broccoli, red bell pepper, cucumber, nutritional yeast or parmesan cheese, and coleslaw mix.
- Toss with Dressing: Pour the prepared ranch dressing over the salad and toss thoroughly until all ingredients are well-coated.
- Serve: Garnish with additional nutritional yeast or parmesan cheese if desired. Serve immediately or refrigerate for meal prep.
Notes
- Mayonnaise: Mayonnaise can be fully substituted with additional Greek yogurt for a less rich but still creamy dressing. The mayo adds a less bitter and creamier texture, but adjust according to your preference.
- Nutrition Info: Nutritional estimates are provided and should be used as a guide only. Actual nutrition may vary based on ingredient brands and portion sizes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Salad, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
