Description
A revitalizing summer salad featuring grilled chicken breast, whole-grain rotini, and a tangy, alcohol-free barbecue dressing. Packed with lean protein and fiber, it’s perfect for outdoor meals or topping up your protein intake with a flavorful, clean-eating twist.
Ingredients
1.5 lbs chicken breast, boneless and skinless
12 oz whole wheat rotini pasta, cooked
1/2 cup plain, non-fat Greek yogurt
1/2 cup low-sugar, non-alcoholic BBQ sauce
1/2 cup red onion, finely diced
1 cup bell pepper (red or yellow), diced
1/4 cup fresh cilantro, finely chopped
Instructions
Boil salted water and cook whole wheat rotini until al dente
Drain and rinse pasta under cold water to stop cooking
Season chicken breast with cumin, paprika, and sea salt
Grill chicken until internal temperature reaches 165°F, then dice into bite-sized pieces
In a bowl, whisk Greek yogurt, BBQ sauce, and a splash of lime juice for the dressing
Combine cooked pasta, grilled chicken, red onion, bell pepper, and cilantro in a large mixing bowl
Toss with the prepared BBQ dressing until evenly coated
Notes
For extra protein, substitute whole wheat rotini with chickpea pasta
Store leftovers in airtight containers in the refrigerator for up to 3 days
Double the dressing if additional creaminess is preferred
- Prep Time: 25
- Cook Time: 15
- Category: lunch recipes
- Method: Grilling and Mixing
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 salad serving (approx. 1 1/2 cups)
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 40mg