Light Buffalo Chicken Pasta Salad
Meet your new favorite pasta salad! This one is packed with chicken, vegetables, and buffalo sauce for a nice kick. My light buffalo chicken pasta salad has it all: protein, carbs, fiber, and healthy fats to keep you satisfied for the perfect well rounded lunch or dinner. This also makes the perfect meal prep lunch, since it gets better in the fridge! Each serving is a generous 2 cup portion. This pasta salad might be "light," but the taste says otherwise!
Servings 6
Calories 381kcal
Equipment
- pasta pot
- sheet pan lined with parchment paper
- large mixing bowl
Ingredients
- 8 oz chickpea pasta orecchiette or shells I used Banza ChickPea pasta
- 2 lbs chicken breast cut into 6 thinner pieces
- 1.5 tsp onion powder
- 1.5 tsp garlic powder
- 1.5 tsp paprika
- 1 tsp kosher salt
- 1 red onion large, chopped
- 1.5 cups carrots chopped
- 1.5 cups celery chopped
- 3 scallions chopped
Dressing
- 1/2 cup buffalo sauce used: Primal Kitchen
- 1/2 cup plain non-fat yogurt I use cashew yogurt for dairy free
Instructions
- Preheat the oven to 425F.
- Line a baking sheet with parchment paper. Spray with non-stick cooking spray.
- Combine the garlic powder, onion powder, paprika and salt in a small bowl to form the seasoning blend.
- Slice the chicken into 6 thinner pieces, and season with the seasoning blend on all sides.
- Arrange the chicken on the baking sheet to one side.
- Chop the onion and add it to the baking sheet. Spray the top with more cooking spray.
- Bake at 425F for about 20 minutes, or until the onions are tender, and the chicken is cooked through.
- Remove from the oven and set aside to cool.
- In the meantime, bring a large pot with salted water to boil.
- Add the pasta and cook according to package directions, and drain when cooked.
- Chop the scallions, carrots and celery. Chop the chicken into bite-sized pieces.
- Add the pasta, chicken, cooked onions, carrots, celery, and scallions to a large mixing bowl.
- In a small bowl, combine the buffalo sauce and the yogurt.
- Pour over the salad components, and toss to combine. Taste for seasoning.
Nutrition
Serving: 2cups | Calories: 381kcal | Carbohydrates: 31g | Protein: 45g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 0.4mg | Sodium: 1102mg | Potassium: 280mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5559IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 0.4mg | Weight Watchers: 4points