I’ve always loved a good pasta salad, especially in the summer, but so many of them leave me hungry an hour later. That’s why I started making this high-protein version with grilled chicken and a lemony dressing that brings just the right amount of brightness. It’s the kind of dish that feels light and refreshing but still keeps you full (because no one has time for a mid-afternoon crash).
I usually prep a big batch at the start of the week and keep it in the fridge for easy lunches. It’s also perfect for potlucks or weeknight dinners when you want something quick but still homemade. The lemon, the herbs, the juicy chicken… it just works. And it’s one of those recipes that somehow tastes even better the next day.
High-Protein Lemon Chicken Pasta Salad
This lemon chicken pasta salad is the ultimate high-protein meal prep – fresh, zesty, and ready in minutes. It’s light enough for summer but filling enough to keep you going!
Equipment
- 1 Air fryer
- 1 Large Pot
- 1 Large mixing bowl
- 1 Small Mixing Bowl
- 1 Tongs
- 1 Cutting board + knife
- 1 Pastry brush
- measuring spoons
- 1 Mixing spoon
Ingredients
- 2 lbs Boneless, skinless chicken breasts
- 1/2 tbsp Olive oil
- 1/2 tsp Lemon juice
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- Salt & pepper, to taste
- 4 oz Penne pasta
- 4 tbsp Lemon and Olive Oil Dressing (Private Selection brand or similar)
- 1/2 cup Chopped fresh herbs (I used parsley and dill)
- 1 small Shallot, finely diced
- 1/2 cup Freshly grated parmesan cheese
Instructions
- Begin by placing the chicken breasts on a plate and gently patting them dry with a paper towel. In a small bowl or measuring cup, whisk together 1/2 tablespoon of olive oil and 1/2 teaspoon of lemon juice, then drizzle this mixture over the chicken. Use a pastry brush or your fingers to evenly coat the chicken with the lemon oil blend. Season both sides of the chicken breasts with salt, freshly ground black pepper, onion powder, and garlic powder.
- Using tongs, carefully arrange the prepared chicken breasts in a single layer in the air fryer basket. Air fry at 380°F for 11-14 minutes, remembering to flip them halfway through the cooking process (thicker chicken breasts may require slightly longer cooking times). The chicken is ready when the edges are golden brown, and its internal temperature reaches 165°F. Once cooked, transfer the chicken breasts to a clean cutting board and allow them to rest for 10 minutes before dicing them into bite-sized pieces. Set aside.
- Meanwhile, bring water to a boil in a medium-sized pot over high heat. Once boiling, add salt to season the water. Cook the pasta until it reaches al dente consistency, following the instructions on the package. After cooking, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and bring it to room temperature. Set the pasta aside to cool while you prepare the remaining ingredients.
- After allowing the cooked ingredients to cool for a few minutes, combine them in a large mixing bowl: the cooked pasta, diced chicken breast, dressing, fresh herbs, shallot, and Parmesan cheese. Mix well, and adjust seasoning with additional salt or pepper if desired.
- Serve the pasta salad immediately, or transfer it to a serving dish and allow to chill and flavors to meld before serving.
Notes
Adjust the cooking time of the chicken in the air fryer based on the thickness of the breasts to ensure they are cooked through.
If you don't have an air fryer, you can grill or bake the chicken breasts using your preferred method.
Customize the salad with your favorite herbs and vegetables for added flavor and freshness.
Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 427kcalCarbohydrates: 45gProtein: 28gFat: 15g
Tried this recipe?Let us know how it was!
