Creamy Southwest Chicken Protein Pasta Salad

Creamy Southwest Chicken Protein Pasta Salad

Think classic cold macaroni salad—but make it a complete meal. This creamy Southwest chicken pasta salad is loaded with protein and fiber from chicken, chickpea pasta and black beans, with corn, peppers, jalapeños and a creamy Greek yogurt dressing that actually tastes like dressing. It's fresh enough for warm-weather meal prep but filling enough to keep you satisfied through the afternoon.

It’s also one of my favorite kinds of meal prep because there’s nothing to do when you’re ready to eat it. Pull it out of the fridge, grab a fork and lunch is done.

Serving size: Approximately 2 cups

Makes: 4 large lunch servings

Macros

Approximately 475 calories | 43g protein | 50g carbohydrates | 10g fat | 12g fiber

Macros may vary slightly depending on the chicken, Greek yogurt and mayonnaise used.

Ingredients

Pasta Salad

• 6 oz dry Banza chickpea shells

• 12 oz cooked rotisserie chicken breast, skin removed and finely chopped

• 1 cup black beans, drained and rinsed

• ¾ cup corn, drained or thawed

• ¾ cup red bell pepper, finely diced

• ⅓ cup green onions, thinly sliced

• ¼ cup pickled jalapeños, finely chopped

• ¼ cup fresh cilantro, chopped

Creamy Southwest Dressing

• ½ cup plain Greek yogurt

• 3 tablespoons light mayonnaise

• 1½ tablespoons fresh lime juice

• 1½ tablespoons juice from the jar of pickled jalapeños

• 2 teaspoons Dijon mustard

• ¾ teaspoon chili powder

• ½ teaspoon cumin

• ½ teaspoon garlic powder

• ¼ teaspoon smoked paprika

• ½ teaspoon kosher salt

• Black pepper, to taste

Directions

1. Bring a large pot of salted water to a boil. Cook the Banza shells according to package directions, being careful not to overcook them.

2. Drain the pasta and rinse briefly with cool water to stop the cooking process. Allow it to cool completely.

3. Meanwhile, make the dressing. Whisk together the Greek yogurt, light mayonnaise, lime juice, jalapeño juice, Dijon mustard, chili powder, cumin, garlic powder, smoked paprika, salt and pepper until smooth and creamy.

4. In a large mixing bowl, combine the cooled pasta, chopped chicken, black beans, corn, bell pepper, green onions, jalapeños and cilantro.

5. Pour about three-quarters of the dressing over the pasta mixture and toss until everything is evenly coated.

6. Add additional dressing as needed. The pasta will absorb some of the dressing as it sits, so you want it slightly creamier on day one than you think it needs to be.

7. Refrigerate for at least 30 minutes before serving for the best flavor.

8. Divide evenly into four meal-prep containers.

Storage Tips

Refrigerator: Store covered in the refrigerator for up to 4 days. If the pasta absorbs too much dressing after sitting, stir in a spoonful of Greek yogurt, a squeeze of fresh lime or a small splash of jalapeño juice before eating. For the best meal-prep texture, dice the chicken and vegetables fairly small. You want a little chicken, pasta, beans and veggies in every bite.

Meal Prep Shortcut: Rotisserie chicken makes this ridiculously easy. Remove the skin, chop the breast meat and your protein is ready without cooking another thing.