If you are looking for an easy meal prep salad recipe for the week, this is a must try! Just note if you want this for meal prep, just keep the dressing on the side!
Macros for 1/3rd the Recipe (makes a ton):
374 Cals, 30g Carbs, 6g Fat, 50g Protein
Ingredients for Dressing:
150g Plain Non Fat Greek Yogurt
30g Sriracha
Juice from 1 Small Lime
Pinch of Lime Zest (from the lime I juiced)
Sea Salt
Black Pepper
Water if you want to thin out the dressing a bit
Ingredients for Salad:
224g Elbow Pasta
1 Bag Frozen Corn (12oz)
24oz Chicken Breast (weighed raw)
100g Red Onion
40g Jalapeno
15g Cilantro
2 Cloves Minced Garlic
20g Parmesan (Cotija Cheese if you have it!)
Sea Salt
Black Pepper
Garlic Powder
Paprika
Cayenne (Take this out if you don’t want this to have a nice kick!)
Directions:
- Preheat your stovetop pan to a 7/10 heat and add your frozen corn to it. Cook saute until they start to golden. I seasoned it with just some sea salt. Let the corn cool for 10 minutes.
2.) Now cook your chicken breast however you like. I recommend going with a mild seasoning just because the pasta salad will have a kick to it already! I flattened my chicken breasts and then seasoning with a blackened seasoning. Then air fried on 400 degrees F for 10 minutes.
3.) Next, add all your dressing ingredients into a bowl and mix till combined.
4.) Now it’s time to put together the salad. Make sure to grab a BIG bowl to mix all this! This recipe makes sense for about 3 big salad servings. And like I mentioned above, if you want this for meal prep, just keep the dressing on the side! Enjoy!