Ingredients
Equipment
Method
- Cook the Pasta Bring a large pot of salted water to a boil. Cook pasta 1 minute less than package directions for al dente texture. Drain and rinse under cold water until fully cooled.
- Grill the Chicken Season chicken breasts with salt, pepper, garlic powder, and a drizzle of olive oil. Grill or pan-sear over medium-high heat until cooked through (internal temperature 165°F), about 6–7 minutes per side. Rest 5 minutes, then dice into bite-sized pieces. Shortcut: use rotisserie chicken.
- Chop the VegetablesHalve the cherry tomatoes, dice the cucumber, and finely mince the red onion. Chop the parsley.
- Make the DressingIn a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, garlic powder, oregano, salt, and pepper until smooth. Taste and adjust seasoning.
- Combine Everything In a large mixing bowl, add the cooled pasta, diced chicken, and all vegetables. Pour the dressing over and toss well to coat every piece evenly.
- Chill Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Serve Toss once more before serving. Add a fresh squeeze of lemon if desired.
Notes
• Use rotisserie chicken to cut total time to under 15 minutes — zero cooking required.
• Swap regular pasta for Banza chickpea pasta or Barilla Protein+ to add 7–10g more protein per serving and make it gluten-free.
• For a vegetarian version, replace chicken with 1 can of chickpeas + 2 hard-boiled eggs. Still hits 20–25g protein per serving.
• Store dressing separately if meal prepping for the week — add fresh dressing just before eating to prevent sogginess.
• Keeps fresh in an airtight container in the fridge for 3–4 days. Do not freeze.
• A splash of lemon juice stirred in before serving refreshes the flavor on day 2 and beyond. 🧾 Nutrition (Per Serving — Chicken + Greek Yogurt Dressing Version)
• Swap regular pasta for Banza chickpea pasta or Barilla Protein+ to add 7–10g more protein per serving and make it gluten-free.
• For a vegetarian version, replace chicken with 1 can of chickpeas + 2 hard-boiled eggs. Still hits 20–25g protein per serving.
• Store dressing separately if meal prepping for the week — add fresh dressing just before eating to prevent sogginess.
• Keeps fresh in an airtight container in the fridge for 3–4 days. Do not freeze.
• A splash of lemon juice stirred in before serving refreshes the flavor on day 2 and beyond. 🧾 Nutrition (Per Serving — Chicken + Greek Yogurt Dressing Version)
| Nutrient | Amount |
| Calories | 420 kcal |
| Protein | 32 g |
| Carbohydrates | 38 g |
| Fat | 12 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 85 mg |
| Sodium | 420 mg |
| Fiber | 4 g |
| Sugar | 4 g |
Make sure the pasta is fully cooled before adding the dressing — warm pasta absorbs dressing too quickly and turns the salad heavy and dense. For the creamiest result, chill everything (chicken, vegetables, even the bowl) before combining.