Chicken Club Pasta Salad

This colorful salad offers a balanced mix of lean protein, fiber-rich whole grains, and fresh vegetables to keep you energized and satisfied.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup uncooked whole wheat pasta (such as rotelle or macaroni) · 259 kcal in the whole recipe
• 6 cups Romaine lettuce, washed and torn · 44 kcal in the whole recipe
• 2 cups chopped green bell peppers · 63 kcal in the whole recipe
• 2 cups chopped tomatoes · 110 kcal in the whole recipe
• 1 1/2 cups cooked skinless chicken breast, cubed · 425 kcal in the whole recipe
• 1/4 cup light Italian dressing · 148 kcal in the whole recipe
• 1 hard-boiled egg, sliced · 81 kcal in the whole recipe
• 1/4 cup shredded cheese · 81 kcal in the whole recipe

Method

1. Cook the whole wheat pasta according to the package instructions, then drain and let it cool completely.

   

2. Divide the torn Romaine lettuce evenly among 4 large serving bowls or plates.

   

3. In a large mixing bowl, combine the cooled pasta, chopped green peppers, tomatoes, and cubed cooked chicken.

   

4. Drizzle the light Italian dressing over the pasta mixture and toss gently to coat all ingredients evenly.

   

5. Spoon the pasta salad mixture over the bed of lettuce in each bowl, then top with sliced hard-boiled egg and shredded cheese.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.