BBQ Chicken Protein Pasta Salad (Print version)

Smoky BBQ chicken tossed with protein pasta, fresh veggies, and a zesty yogurt dressing for a satisfying meal.

# What goes in:

→ Chicken

01 - 2 medium boneless, skinless chicken breasts (about 14 oz)
02 - 1/2 teaspoon smoked paprika
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1 tablespoon olive oil
07 - 3 tablespoons BBQ sauce (plus extra for drizzling)

→ Pasta

08 - 9 oz high-protein pasta (chickpea, lentil, or whole wheat penne)

→ Vegetables

09 - 1 cup cherry tomatoes, halved
10 - 1 cup yellow bell pepper, diced
11 - 1/2 cup red onion, finely diced
12 - 1 cup cucumber, diced
13 - 1/2 cup canned black beans, rinsed and drained
14 - 1/4 cup fresh cilantro, chopped

→ Dressing

15 - 3 tablespoons Greek yogurt
16 - 2 tablespoons BBQ sauce
17 - 1 tablespoon lime juice
18 - 1 teaspoon honey or agave syrup
19 - 1/2 teaspoon chili powder
20 - Salt and pepper to taste

# Cooking steps:

01 - Coat the chicken breasts evenly with smoked paprika, garlic powder, salt, and black pepper on both sides.
02 - Heat olive oil in a large skillet over medium heat. Sear the chicken for 5 to 6 minutes per side until golden and cooked through to an internal temperature of 165°F. Brush generously with BBQ sauce during the final 2 minutes of cooking. Transfer to a plate, let rest for 5 minutes, then dice into bite-sized cubes.
03 - Cook the high-protein pasta according to package directions until al dente. Drain well and rinse under cold running water to halt cooking and cool the pasta for the salad.
04 - In a large mixing bowl, combine the cooled pasta, diced chicken, halved cherry tomatoes, yellow bell pepper, red onion, cucumber, black beans, and chopped cilantro.
05 - Whisk together the Greek yogurt, BBQ sauce, lime juice, honey or agave syrup, chili powder, and a pinch of salt and pepper in a small bowl until smooth and well blended.
06 - Pour the dressing over the salad and toss gently until all ingredients are evenly coated. Taste and adjust seasoning as needed. Drizzle with additional BBQ sauce and garnish with extra cilantro before serving.

# Tips from flavorandfeast:

01 -
  • The high protein pasta keeps you full for hours without that heavy feeling regular pasta sometimes brings.
  • It tastes even better the next day, which makes it a dream for anyone who packs lunches on Sunday night.
  • The creamy tangy dressing comes together in about thirty seconds with ingredients you probably already have.
02 -
  • High protein pasta can turn mushy if overcooked even slightly, so set a timer and check it a minute before the package says.
  • Letting the dressed salad sit in the fridge for thirty minutes before eating transforms the flavor from good to outstanding.
03 -
  • Dice all your vegetables roughly the same size as the pasta pieces so every bite has a little bit of everything.
  • Use a BBQ sauce you genuinely enjoy eating on its own because that flavor runs through the entire dish.

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