Salad With A Spoon

This Grilled Chicken Pasta Salad is easy to throw together, perfect for meal prep, and packed with protein, vegetables, and flavor.

Why You’ll Love It

• Meal prep friendly — make a big batch for easy lunches throughout the week
• Fresh and flavorful — seasoned chicken, crisp vegetables, Parmesan, and Italian dressing bring plenty of flavor
• Easy to customize — switch up the vegetables, pasta, or toppings based on what you have on hand

Nutrition Highlights

• Protein-packed — chicken and chickpeas provide satisfying protein
• Fiber boost — chickpeas and vegetables add filling fiber
• Balanced and satisfying — combines protein, carbohydrates, vegetables, and healthy fats

Ingredients

Makes approximately 4 servings

• 1 package boneless, skinless chicken breasts
• ½ cup Italian dressing, for marinating
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Cracked black pepper, to taste
• 12 oz mini farfalle pasta
• 1 cucumber, chopped
• 1 pint cherry tomatoes, halved
• 1 (15 oz) can chickpeas, drained and rinsed
• ½–¾ cup Italian dressing, or to taste
• ½ cup shredded Parmesan
• 1 avocado, sliced or diced
• Crunchy roasted chickpeas, optional

Instructions

1. Marinate the Chicken
Add the chicken breasts and ½ cup Italian dressing to a container or resealable bag. Refrigerate for a few hours.

2. Cook the Pasta
Cook the mini farfalle according to package directions. Drain and allow to cool.

3. Cook the Chicken
Heat olive oil in a skillet over medium heat. Add the chicken and season well with basil, oregano, smoked paprika, garlic powder, and cracked black pepper. Cook for a few minutes, then flip and season the other side. Continue cooking until golden and caramelized and the internal temperature reaches 165°F.

4. Prep the Vegetables
While the chicken cooks, chop the cucumber and cherry tomatoes. Drain and rinse the chickpeas.

5. Chop the Chicken
Let the cooked chicken rest for a few minutes, then chop into bite-sized pieces.

6. Assemble the Pasta Salad
Add the pasta, chicken, cucumber, tomatoes, chickpeas, Italian dressing, and Parmesan to a large bowl. Toss until everything is well combined.

7. Add the Toppings
Top with sliced avocado and crunchy roasted chickpeas just before serving.

Meal Prep & Storage

Store in an airtight container in the refrigerator for up to 3–4 days. For the best texture, keep the avocado and crunchy chickpeas separate and add them just before serving.