✳️ Ingredients for Dressing:
200g Plain Non Fat Greek Yogurt
40g Sriracha
Juice from 1 Medium Lime
Pinch of Lime Zest (from the lime I juiced)
Sea Salt
Black Pepper
✳️ Ingredients for Pasta 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 (Cojita Cheese if you have it!)
Sea Salt
Black Pepper
Garlic Powder
Cayenne (Take this out if you don’t want this to have a nice kick!)
❇️ Directions:
1️⃣ Cook your elbow pasta and then let cool. Next, preheat your pan to a 7/10 heat and add your frozen corn to it. Cook saute until they start to golden. I seasoned with just some sea salt. Let those cool as well.
2️⃣ 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!
3️⃣ Next, add all your dressing ingredients into a bowl and mix till combined.
4️⃣ Now it’s time to put together the pasta salad. Make sure to grab a BIG bowl to mix all this! This is an ideal meal prep recipe so after mixing in the big bowl, you can add it to individual meal prep containers. This recipe makes sense for about 5-6 servings. Enjoy!
