High-Protein Chicken Pasta Salad

A creamy, herb-filled pasta salad made with tender chicken, crisp celery, refreshing cucumber, and Greek yogurt dressing. It is satisfying enough for lunch and easy to prepare ahead.

Prep: 20 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 oz pasta
• 2 cups cooked chicken
• 1 cup plain greek yogurt
• 2 stalks celery
• 1 small cucumber
• 2 tablespoons fresh parsley
• 1 tablespoon fresh dill
• 2 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 0.5 teaspoon garlic powder
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, about 8 to 10 minutes. Drain, rinse under cold water until cool, and drain well. (about 10 min)
2. While the pasta cooks, cut the cooked chicken into bite-size pieces. Dice the celery and cucumber. Chop the parsley and dill. (about 5 min)
3. Whisk the Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper in a large bowl until smooth. Stir in the parsley and dill. (about 3 min)
4. Add the cooled pasta, chicken, celery, and cucumber to the dressing. Toss gently until evenly coated. (about 2 min)
5. Cover and refrigerate for at least 30 minutes before serving. Stir before serving; if the salad thickens, loosen it with 1 to 2 tablespoons of water. Keep refrigerated and do not leave at room temperature for more than 2 hours. (about 30 min)