High-Protein Chicken Pasta Salad

This high-protein chicken pasta salad is a satisfying, meal-prep-friendly dish that’s perfect for lunches, potlucks or easy dinners. Tender chicken, whole-wheat pasta and feta cheese boost the protein, while crisp vegetables add freshness and crunch. A zesty lemon–red-wine vinaigrette brings everything together for a bright, balanced flavor in every bite. ** TIPS: To ensure the chicken is moist and tender, cover it with foil after it is done cooking and let it rest for 5 to 10 minutes to help redistribute the juices. When making salad dressing, whisk in the oil at the end. This helps create a more stable emulsion, preventing the dressing from separating. For a quick and easy option, use a store-bought rotisserie chicken. Simply slice it, toss it with Greek seasoning and add it to your salad for extra flavor. To reduce the sharpness of sliced red onion, rinse it under cold water and pat it dry. This will help create a more balanced salad. ** To make ahead Refrigerate in an airtight container for up to 3 days. Stir before serving

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a boil over high heat. Add 16 ounces pasta; cook until just tender, 6 to 7 minutes. Drain and rinse with cold water. Transfer to a large rimmed baking sheet and spread in an even layer; let cool at room temperature for about 10 minutes.

Step 2

Sprinkle 4 chicken breasts with 2 teaspoons Greek seasoning. Heat 1½ tablespoons oil in a large skillet over medium heat. Add the chicken; cook until golden brown and an instant-read thermometer inserted into the thickest portion registers 165°F, 6 to 8 minutes per side. Transfer to a cutting board and loosely tent with foil; let rest for a few minutes before chopping into bite-size pieces.

Step 3

Meanwhile, whisk ¼ cup lemon juice, ¼ cup vinegar, 1 teaspoon mustard, ¾ teaspoon oregano, ½ teaspoon pepper, ½ teaspoon garlic powder and ¼ teaspoon salt in a large bowl until combined. Slowly drizzle in the remaining ½ cup oil, whisking constantly until emulsified.

Step 4

Add the chopped chicken, cooled pasta, sliced onion, halved tomatoes, 1½ cups cucumber, ¾ cup olives and ½ cup feta to the bowl with the dressing; toss to coat. Sprinkle with the remaining ¼ cup feta before serving.

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