Chicken Pasta Salad

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.

Nutritional Information

Slimming World: ½ a Syn Per Serving

Weight Watchers: 2 WW Points Per Serving

Calories: 308 Per Serving

Course Lunch, Side Dish

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

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.