High-Protein Chicken Pesto Pasta Salad

Ingredients

• Arugula (A handful, from the transcript)
• 50 g Whole-wheat pasta
• 100 g Chicken breast (Cut into pieces)
• 75 g Cherry tomatoes
• 0.25 Cucumber (Approximately 100 g; cut into pieces)
• 0.5 Red bell pepper (Approximately 75 g; cut into pieces)
• 100 g Low-fat quark
• 20 g Green pesto
• Paprika (To taste)
• Garlic powder (To taste)
• Black pepper (To taste)
• Salt (To taste)
• Lemon juice (Optional, to taste)

Steps

1. 1

   Cook the whole-wheat pasta according to the package instructions. Drain the pasta and let it steam-dry or cool briefly.

2. 2

   Cut the chicken breast into small, evenly sized pieces. Season the chicken with paprika, garlic powder, pepper, and salt.

3. 3

   Preheat the air fryer to 180 °C if preheating is required for your appliance. Air-fry the seasoned chicken for approximately 10–12 minutes at 180 °C, until the pieces are fully cooked and have reached an internal temperature of 75 °C.

4. 4

   Meanwhile, cut the cherry tomatoes, cucumber, and red bell pepper into bite-sized pieces.

5. 5

   Place the arugula, cooked pasta, cooked chicken, and chopped vegetables in a large bowl.

6. 6

   Add the low-fat quark and green pesto. Season further with pepper, salt, and a splash of lemon juice, if desired.

7. 7

   Mix or toss everything well until the quark and pesto evenly coat the ingredients. Serve immediately.

Notes

The source states approximately 450 kcal and 41 g of protein per serving. The amount of arugula comes only from the transcript and is therefore estimated as one handful. Allow the salad to cool briefly before adding the quark, if desired.

Nutrition per serving

• salad
• main course
• high-protein
• meal prep
• air fryer
• quick meal
• lunch