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healthy high-protein balsamic chicken Caesar pasta salad recipe

Chicken Caesar Pasta Salad (High Protein)

This high-protein chicken Caesar pasta salad recipe is healthy, packed with 30 grams of protein, and tossed in a low-fat Greek yogurt dressing without anchovies or mayo. You can use grilled, baked, or rotisserie chicken. An easy under 30-minute meal prep lunch and weeknight dinner.
5 from 14 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving 4 servings

Ingredients
 

Chicken:

  • 2 cups cooked chicken, cubed (grilled, baked, or rotisserie)
  • 1 tbsp balsamic vinegar, (optional)

Salad:

  • 8 oz dried pasta, (fusilli, farfalle bowtie, rotini, or penne)
  • 1 cup sweet cherry tomatoes, halved
  • 2 romaine hearts, chopped
  • ¼ - ⅓ cup shredded parmesan cheese, depending on your preference

Dressing:

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it is al dente.
  • Drain the cooked pasta and rinse it under cold water to cool. Set it aside.
    cooked penne pasta in a colander
  • In a small bowl, whisk together all the dressing ingredients until well combined (recipe here). Taste and adjust the seasonings as desired. You can also use store-bought Caesar, but I highly recommend homemade since my dressing is high in protein and healthy.
    healthy greek yogurt caesar dressing in a bowl
  • If desired, toss the cubed chicken with balsamic vinegar in a separate bowl for added flavor. This is optional, but I love it!
  • In a large serving bowl, combine the cooked pasta, cubed chicken, halved cherry tomatoes, chopped romaine hearts, and shredded parmesan cheese.
    all pasta salad ingredients in a mixing bowl
  • Pour the dressing over the pasta and gently toss to coat all the ingredients.
  • Taste the salad and adjust the seasonings by adding more dressing, salt, pepper, or parmesan if desired.
  • For the best flavor, refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Alternatively, you can serve it immediately. Enjoy!

Notes

Customize the salad by adding additional ingredients such as croutons, bacon bits, or avocado slices based on your preferences.
Remember to adjust the quantity of dressing, parmesan cheese, and additional ingredients according to your taste and preferences.
Cook pasta to al dente: Trust me, slightly al dente pasta is BEST for pasta salad. I like subtracting 1 minute from the lower range of what the box says. If you overcook your pasta, it will be mushy.
Dressing: You can use store-bought Caesar dressing if you prefer. However, I highly recommend making the dressing from scratch since it is high in protein and healthier. Using homemade dressing allows you to control the ingredients and customize the flavor to your liking. Try this recipe.
Freezing: While it is possible to freeze pasta salad, I do not recommend it. Freezing can alter the texture and consistency of the salad, particularly the vegetables, lettuce, and dressing. When thawed, the vegetables may become mushy, and the dressing can separate or become watery.
Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days. DO NOT heat it; enjoy pasta salad cold.
 

Nutrition

Calories: 406kcal | Carbohydrates: 49g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 59mg | Sodium: 279mg | Potassium: 571mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5174IU | Vitamin C: 13mg | Calcium: 144mg | Iron: 3mg
Course Dinner, Lunch, Salad, Side
Cuisine American, Healthy
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!