Chicken Pesto Pasta Salad
A creamy, fresh high-protein pasta salad with chicken, Greek yogurt, pesto, and crunchy vegetables.
Method
- 1.
Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and rinse briefly under cool water to stop the cooking, then set aside.
- 2.
Season the chicken breast with salt and black pepper. Heat the olive oil in a frying pan over medium heat and cook the chicken for 5 to 6 minutes on each side, or until cooked through. Rest for 5 minutes, then slice.
The thickest part of the chicken should reach 167°F.
- 3.
In a large bowl, whisk together the Greek yogurt, basil pesto, crushed garlic, and lemon juice until smooth.
- 4.
Add the cooked pasta, cherry tomatoes, baby spinach, cucumber, and parmesan to the bowl. Toss well to coat everything in the dressing.
- 5.
Top with the sliced chicken and serve immediately, or chill before serving.
For meal prep, pack into containers and keep refrigerated for up to 3 days.
Estimated Nutrition (per serve)
Score Breakdown 74/100
Macro Split
Health Insight
A decent recipe nutritionally with some room for improvement. Small tweaks could push this into the top tier.
- High protein density (8.1g per 100 cal) supports muscle health and keeps you feeling full longer.
- Low sugar keeps insulin response in check — great for metabolic health.
- Well-portioned calorie count (520 per serve) — right in the sweet spot for a main meal.
- Healthy fat level (36% of calories) provides sustained energy without excess.
- Could use more fibre (4g per serve). Add vegetables, beans, or swap to wholegrain.
Great protein ratio at 33% of calories — ideal for muscle maintenance and satiety.
Keeps well in the fridge for up to 3 days. For meal prep, store the spinach separately and stir through before serving for the best texture.
From Lazy Steven