Servings: 4
Calories: ~430
Protein: 38g
Carbs: 32g
Fat: 17g

Ingredients

For the Salad

• 8 oz protein pasta (or whole wheat pasta)
• 1 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

For the Salad Mix

• 4 cups chopped romaine lettuce
• ½ cup freshly grated parmesan cheese
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced (optional)
• Fresh cracked black pepper

Light Caesar Dressing

• ¾ cup plain nonfat Greek yogurt
• 2 tbsp parmesan cheese
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp minced garlic
• Pinch of salt and pepper

Instructions

1. Cook pasta according to package directions. Drain and allow to cool.
2. Season chicken with olive oil, garlic powder, Italian seasoning, salt, and pepper.
3. Bake at 400°F for 20–25 minutes or until fully cooked.
4. Let chicken rest for 5 minutes, then slice into bite-sized pieces.
5. In a small bowl, whisk together all dressing ingredients until smooth.
6. In a large bowl, combine pasta, romaine, tomatoes, cucumber, and parmesan.
7. Add chicken and toss with dressing until evenly coated.
8. Serve immediately or chill for meal prep.