This High Protein Meal Prep Doesn't Need to be Reheated | Dijon Chicken & Pasta Salad

Dijon mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Honey mustard adds sweetness while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories without sacrificing taste.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and nutrition.

Bring a pot of water to a boil and add 8 ounces (227 grams) of red lentil fusilli pasta; cook until al dente.

Season 1.5 pounds (681 grams) of boneless skinless chicken breasts with salt, black pepper, 0.5 tablespoon (4.5 grams) of garlic powder, and 1 tablespoon (15 grams) of Dijon mustard on both sides.

Cook the seasoned chicken in an air fryer at 425 degrees Fahrenheit (218 degrees Celsius) for about 15 minutes.

While the chicken cooks, dice 1 small to medium red onion (about 125 grams) and rinse it under cold water to reduce the raw onion bite.

Once the pasta is cooked, drain it and run it under cold water to stop the cooking process; let it chill in the pot.

Dice 4-5 stalks (150 grams) of celery and add to a large bowl.

Cut 1 large cucumber (150 grams) in half, scoop out the seeds, and dice it; add it to the bowl with celery.

Dice 1 medium red bell pepper (150 grams) and add it to the bowl, mixing everything together.

Once the chicken is done, let it rest, then slice it thinly against the grain for cleaner pieces.

Prepare the dressing by whisking together 6 tablespoons (90 grams) of olive oil, 1/4 cup (60 grams) of red wine vinegar, 1 tablespoon (15 grams) of Dijon mustard, 1 teaspoon (1 gram) of dried basil, 1 teaspoon (1 gram) of dried oregano, 0.5 teaspoon (1 gram) of red pepper flakes, and 2-3 cloves (10 grams) of freshly grated garlic with a pinch of salt.

Add 1 can (439 grams) of drained red kidney beans and 1 can (108 grams) of sliced black olives to the bowl with the vegetables.

Drain the cold water from the pasta and add it to the bowl, then pour the dressing over everything and mix well.

Finally, add the sliced chicken to the bowl, stir to combine, and adjust seasoning with salt and pepper as needed.

Divide the salad into five meal prep containers and refrigerate; this dish is designed to be eaten cold.

Cooking Techniques

Equipment Needed

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Dietary

Allergens