Ingredients
Scale
- 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
- 2 chicken breasts (425g)
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup plain Greek yogurt
- 3 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- 2 tablespoon lemon juice
- 2 tablespoon fresh dill
- 4 tablespoon water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 450°F.
- Cook pasta according to package instructions until al-dente. Drain and set aside to cool.
- Whisk together dressing ingredients in a small bowl.
- Coat chicken in oil and rub with spices. Bake for 18-22 minutes until fully cooked but not dry. Shred with forks or a mixer.
- In a large bowl, combine pasta, chicken, broccoli, red peppers, cucumber, nutritional yeast, and coleslaw mix.
- Pour dressing over the salad, toss well, and garnish with extra spices or cheese.
Notes
- Mayonnaise in dressing is optional.
- Store leftovers in the fridge for up to 3 days.
- Use chickpea pasta for extra protein.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg