Chicken Pasta Salad | Slimming World Friendly Recipe
If you’re looking for a quick and easy lunch idea that’s perfect for meal prep, you’re in the right place! This Chicken Pasta Salad is everything you need in a dish—it’s fresh, light, and full of flavour. Whether you’re packing it up for work, enjoying it as a lazy lunch at home, or serving it as a side at your next gathering, this recipe has got you covered. It’s super satisfying, packed with protein, and totally Slimming World-friendly.
The best part? It’s endlessly adaptable! You can mix and match your favourite veggies, tweak the dressing to your taste, or even swap chicken for turkey or tuna. Oh, and did I mention it’s super easy to throw together? Seriously, you’ll be wondering how you lived without it!
10 Reasons You’ll Love This Chicken Pasta Salad
- Slimming-Friendly – Perfect for staying on track with Slimming World or Weight Watchers without sacrificing flavour.
- Quick and Easy – Ready in under 30 minutes, making it ideal for busy days or last-minute meal prep.
- Packed with Protein – The lean chicken keeps you fuller for longer and is perfect for a post-workout meal.
- Great for Meal Prep – Make a big batch, and you’ve got delicious lunches sorted for the week ahead.
- Customisable – Swap in your favourite veggies or proteins to make it your own.
- Budget-Friendly – Uses simple, affordable ingredients you probably already have in your kitchen.
- Family-Friendly – A dish everyone will enjoy, from fussy eaters to those with hearty appetites.
- Light but Filling – Perfect for those days when you want something satisfying but not too heavy.
- Perfect for Any Occasion – Great for work lunches, BBQ sides, or even a picnic in the park.
- Stays Fresh – Make it in advance, and it tastes just as good (if not better) the next day! Perfect for busy schedules.
Batch Cook – Storage Information
Freezing:
- Do not freeze this dish (the yoghurt-based dressing and fresh veggies don’t freeze well).
Refridgeration:
- Assemble and store the salad in an airtight container in the fridge for up to 5 days.
Can This Recipe Be Adapted?
Absolutely! This Chicken Pasta Salad recipe is super versatile and can be easily adapted to suit your preferences or dietary needs. Here are a few ideas:
Protein Alternatives:
- Swap the chicken for cooked turkey, tuna, prawns, or even a plant-based option like Quorn or tofu.
Veggie Additions:
- Add your favourite veg to bulk it out—cucumber, sweetcorn, grated carrot, or roasted red peppers all work wonderfully.
Pasta Options:
- Use wholewheat pasta for extra fibre, or try a gluten-free option if needed. You could even switch to orzo or couscous for a different texture.
Dressing Variations:
- Experiment with the dressing by adding garlic powder, paprika, or fresh herbs like dill or parsley. For a lighter option, skip the mayonnaise and use all yoghurt.
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Chicken Pasta Salad
Ingredients
- 200g Dried Pasta [penne or fusilli work best]
- 2 Boneless Skinless Chicken Breast
- 100g Frozen Peas [Defrosted]
- 2 Spring Onions [Finely Sliced]
- 100g Fat Free Natural Yoghurt
- 1 tbsp Light Mayonnaise
- 1 tsp Dijon Mustard
- 1 Lemon [Juice of only]
- Salt and Pepper
Instructions
- Preheat your oven to 200°C (180°C fan/gas mark 6).
- Lightly season the chicken breasts with salt and pepper, and wrap them in foil to keep them moist. Bake in the oven for 20-25 minutes, or until the chicken is cooked through. Once cooked, allow the chicken to cool slightly, then dice or shred.
- Boil the pasta in salted water according to the packet instructions until al dente. Drain and rinse under cold water to cool quickly. Set to one side.
- In a small bowl, whisk together the fat-free natural yoghurt, light mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper to taste. Set to one side.
- Once the chicken and pasta are all cooled. In a large bowl, combine the diced or shredded chicken, defrosted peas, and sliced spring onions.
- Add the cooled pasta to the bowl with the chicken, peas, and spring onions. Pour over the dressing and mix until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavours to meld together.