High Protein Smoky Chicken Chili Crisp Pasta Salad
High Protein Smoky Chicken Chili Crisp Pasta Salad
Ingredients
For the Dressing
- 1 cup cottage cheese, fat free or low fat
- 1 tablespoon maple syrup
- 2 garlic, cloves
- 3 tablespoons rice vinegar
- 1 lime, juiced
- 1 tablespoon chili crisp, or salsa macha
- as needed water, to thin
For the Blackened Chicken
- 1 pound chicken tenders
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- as needed salt
- as needed black pepper
- as needed oil spray
For the Salad
- 12 ounces pasta, of choice, such as high protein pasta
- 4 Persian cucumbers, diced
- 1 cup red cabbage, shredded
- 1 cup shelled edamame
- 1 bunch green onion, thinly sliced
Instructions
- 1
Boil the pasta according to package instructions until al dente. Once cooked, rinse the pasta thoroughly with cold water to stop the cooking process and set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the dressing. In a small blender, combine the cottage cheese, maple syrup, garlic cloves, rice vinegar, juice from the lime, and chili crisp (or salsa macha). Blend until the mixture is completely smooth. If the dressing is too thick, add water, 1 tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasonings as needed, then set aside.
⏱️ 5 min
- 3
Prepare the chicken. Pat the chicken tenders dry with paper towels. Season them generously on all sides with smoked paprika, cumin, salt, and black pepper.
⏱️ 3 min
- 4
Heat a large nonstick skillet over medium heat. Lightly spray the pan with oil spray. Once the pan is hot, add the seasoned chicken tenders. Cook without disturbing for about 4 minutes to allow a crust to form.
⏱️ 4 min
- 5
Flip the chicken tenders to the other side and continue cooking until they are fully cooked through and reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest briefly.
⏱️ 6 min
- 6
Once the chicken has rested, chop it into bite-sized pieces and set aside.
⏱️ 2 min
- 7
In a large mixing bowl, combine the diced Persian cucumbers, shredded red cabbage, shelled edamame, and thinly sliced green onion.
⏱️ 5 min
- 8
Add the cooled pasta and the chopped chicken to the bowl with the vegetables.
⏱️ 1 min
- 9
Pour the prepared dressing over all the ingredients in the bowl. Toss everything together thoroughly until the pasta, chicken, and vegetables are evenly coated with the creamy dressing. Serve immediately and enjoy!
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Smoky Chicken Chili Crisp Pasta Salad
For the Dressing
- 1 cup cottage cheese, fat free or low fat
- 1 tablespoon maple syrup
- 2 garlic, cloves
- 3 tablespoons rice vinegar
- 1 lime, juiced
- 1 tablespoon chili crisp, or salsa macha
- as needed water, to thin
For the Blackened Chicken
- 1 pound chicken tenders
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- as needed salt
- as needed black pepper
- as needed oil spray
For the Salad
- 12 ounces pasta, of choice, such as high protein pasta
- 4 Persian cucumbers, diced
- 1 cup red cabbage, shredded
- 1 cup shelled edamame
- 1 bunch green onion, thinly sliced
Instructions
- 1
Boil the pasta according to package instructions until al dente. Once cooked, rinse the pasta thoroughly with cold water to stop the cooking process and set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the dressing. In a small blender, combine the cottage cheese, maple syrup, garlic cloves, rice vinegar, juice from the lime, and chili crisp (or salsa macha). Blend until the mixture is completely smooth. If the dressing is too thick, add water, 1 tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasonings as needed, then set aside.
⏱️ 5 min - 3
Prepare the chicken. Pat the chicken tenders dry with paper towels. Season them generously on all sides with smoked paprika, cumin, salt, and black pepper.
⏱️ 3 min - 4
Heat a large nonstick skillet over medium heat. Lightly spray the pan with oil spray. Once the pan is hot, add the seasoned chicken tenders. Cook without disturbing for about 4 minutes to allow a crust to form.
⏱️ 4 min - 5
Flip the chicken tenders to the other side and continue cooking until they are fully cooked through and reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest briefly.
⏱️ 6 min - 6
Once the chicken has rested, chop it into bite-sized pieces and set aside.
⏱️ 2 min - 7
In a large mixing bowl, combine the diced Persian cucumbers, shredded red cabbage, shelled edamame, and thinly sliced green onion.
⏱️ 5 min - 8
Add the cooled pasta and the chopped chicken to the bowl with the vegetables.
⏱️ 1 min - 9
Pour the prepared dressing over all the ingredients in the bowl. Toss everything together thoroughly until the pasta, chicken, and vegetables are evenly coated with the creamy dressing. Serve immediately and enjoy!
⏱️ 4 min