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High Protein Chicken Burrito Pasta Salad - A Fresh, Filling Meal Prep Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 oz high-protein pasta or whole wheat pasta (rotini, penne, or shells)
  • 1 lb cooked chicken breast, chopped or shredded (grilled, roasted, or rotisserie)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen and thawed or canned, drained)
  • 1 red bell pepper, diced
  • 1 small red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced (optional, add just before serving)
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup shredded cheddar or Mexican blend cheese (optional)
  • 3/4 cup plain Greek yogurt (2% or nonfat)
  • 2 tbsp mayonnaise or olive oil (for creaminess)
  • 1–2 tbsp hot sauce or adobo sauce (from chipotles) to taste
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 clove garlic, minced (or 1/2 tsp garlic powder)
  • Juice of 1–2 limes (about 3–4 tbsp), plus zest of 1 lime
  • 1–2 tbsp water to thin as needed
  • Salt and black pepper to taste

Method
 

  1. Cook the pasta: Boil in well-salted water until al dente. Drain and rinse under cool water to stop cooking and remove extra starch. Let it dry slightly so the dressing clings.
  2. Prep the chicken: If using leftover or rotisserie chicken, chop or shred into bite-size pieces. For fresh chicken, season with salt, pepper, chili powder, and cumin, then grill or sauté until cooked through. Cool before adding to the salad.
  3. Mix the dressing: In a bowl, whisk Greek yogurt, mayo or oil, hot sauce or adobo, chili powder, cumin, smoked paprika, garlic, lime juice, and lime zest. Add water a little at a time until creamy and pourable. Season well with salt and pepper.
  4. Combine the base: In a large bowl, add pasta, chicken, black beans, corn, bell pepper, red onion, tomatoes, and cilantro.
  5. Dress and toss: Pour most of the dressing over the salad and toss gently until everything is coated. Add more dressing to taste. If using cheese, fold it in now.
  6. Add avocado last: Dice and fold avocado in just before serving to keep it fresh. If meal prepping, add avocado only to the portion you’re eating that day.
  7. Chill and serve: For best flavor, cover and chill for at least 30 minutes. Taste and adjust salt, pepper, lime, or heat before serving. Top with jalapeño, extra cilantro, or a handful of crushed tortilla chips for crunch.