High-Protein Taco Chicken Pasta Salad

Ingredients

• 340 g Protein pasta, dry
• 24 oz Chicken breast, raw (Butterflied)
• 1 tbsp Olive oil (For sautéing the chicken)
• Taco seasoning (For seasoning the chicken; amount not specified)
• 2 cup Corn
• 1 Red onion (Diced)
• 0.5 cup Cilantro (Chopped)
• 0.75 cup Feta cheese
• 350 g Plain Greek yogurt (For the dressing)
• 45 g Light mayonnaise (For the dressing)
• 2 tsp Taco seasoning (For the dressing)
• 1 tbsp Lime juice (For the dressing)
• 1 tsp Cumin (For the dressing)
• 1 tsp Paprika (For the dressing)
• 1 tsp Garlic powder (For the dressing)

Steps

1. 1

   Bring a saucepan of water to a boil. Add the protein pasta and cook according to the package instructions; drain when done.

2. 2

   Butterfly the chicken breasts so they are an even thickness.

3. 3

   Season the butterflied chicken with taco seasoning; the source does not specify an amount.

4. 4

   Heat the olive oil in a pan over medium-high heat.

5. 5

   Add the chicken and sauté for 7–8 minutes per side, until cooked through.

6. 6

   In a bowl, whisk together the Greek yogurt, light mayonnaise, taco seasoning, lime juice, cumin, paprika, and garlic powder to make the dressing.

7. 7

   In a large bowl, combine the cooked pasta, chicken, corn, diced red onion, chopped cilantro, and feta.

8. 8

   Pour the dressing over the salad and toss to coat.

9. 9

   Divide into four meal portions and serve or store for meal prep.

Notes

The post reports 685 calories, 65 g protein, 75 g carbohydrates, and 15 g fat per serving. The amount of taco seasoning for the chicken is not specified. Cooking time for pasta is package-dependent; the source does not give a separate storage or reheating method.

Nutrition per serving

• main
• meal prep
• high-protein
• pasta salad
• Mexican-inspired
• sautéed