Description
A creamy caesar-style pasta salad with tender broccoli, juicy chicken, and a tangy parmesan dressing. Ready in 30 minutes and great straight from the fridge.
Ingredients
Dressing:
- 1/2 cup plain Greek yogurt
- 1/3 cup mayonnaise
- 1/3 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 clove garlic, grated
- 3/4 cup freshly grated parmesan
Salad:
- 10 oz (1 1/2 cups) cooked chicken, diced (leftover rotisserie works great)
- 12 oz (3 cups) broccoli florets, blanched and dried
- 8 oz (2 cups uncooked) short pasta
To finish
- 1/4 cup freshly grated parmesan
- Extra black pepper
Instructions
- In a large bowl, whisk together the Greek yogurt, mayo, red wine vinegar, olive oil, salt, pepper, and grated garlic until smooth. Stir in the 3/4 cup parmesan. Taste and adjust seasoning.
- Bring a pot of salted water to a boil. Add broccoli and cook 2 minutes. Transfer immediately to an ice bath, then drain and pat dry.
- Cook pasta according to package directions. Drain and rinse with cold water.
- Add the chicken, broccoli, and pasta to the dressing bowl. Toss until evenly coated.
- Top with remaining parmesan and a generous crack of black pepper. Serve immediately or refrigerate for 30 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days. The salad actually improves overnight as the dressing soaks in.
Nutrition facts reflect using high protein, low carb pasta
Nutrition
- Serving Size: 1
- Calories: 352
- Sugar: 1.6 g
- Sodium: 377.9 mg
- Fat: 21.2 g
- Carbohydrates: 22.3 g
- Fiber: 3.7 g
- Protein: 19.8 g
- Cholesterol: 37.4 mg
