Creamy Pesto Chicken Pasta Salad with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken Pasta Salad with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta Salad with Fresh Vegetables

Enjoy a refreshing yet hearty Pasta Salad that brings together juicy grilled chicken, whole wheat fusilli, and a colorful medley of fresh vegetables, all enveloped in a creamy, herb-infused pesto dressing. The balance of tender protein, whole grains, and crisp veggies makes this dish a versatile meal perfect for breakfast, lunch, or dinner.

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NUTRITION

412kcal
Protein
45.0g
Fat
12.9g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Fusilli

1 Tbsp Pesto

2 Tbsp Non-fat Greek Yogurt

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 cup Baby Spinach

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper and grill for 5-7 minutes per side until fully cooked. Allow to rest and then slice into strips.

  • 3

    Cook the whole wheat fusilli according to package instructions until al dente. Drain and let cool.

  • 4

    In a small bowl, mix together the pesto and non-fat Greek yogurt to create a creamy dressing.

  • 5

    In a large mixing bowl, combine the cooled pasta, sliced chicken, halved cherry tomatoes, diced cucumber, and baby spinach.

  • 6

    Drizzle the creamy pesto dressing over the mixture and toss gently until all ingredients are evenly coated.

  • 7

    Serve immediately, or refrigerate for a chilled salad that deepens the flavors.

Creamy Pesto Chicken Pasta Salad with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken Pasta Salad with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta Salad with Fresh Vegetables

Enjoy a refreshing yet hearty Pasta Salad that brings together juicy grilled chicken, whole wheat fusilli, and a colorful medley of fresh vegetables, all enveloped in a creamy, herb-infused pesto dressing. The balance of tender protein, whole grains, and crisp veggies makes this dish a versatile meal perfect for breakfast, lunch, or dinner.

NUTRITION

412kcal
Protein
45.0g
Fat
12.9g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Fusilli

1 Tbsp Pesto

2 Tbsp Non-fat Greek Yogurt

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 cup Baby Spinach

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper and grill for 5-7 minutes per side until fully cooked. Allow to rest and then slice into strips.

  • 3

    Cook the whole wheat fusilli according to package instructions until al dente. Drain and let cool.

  • 4

    In a small bowl, mix together the pesto and non-fat Greek yogurt to create a creamy dressing.

  • 5

    In a large mixing bowl, combine the cooled pasta, sliced chicken, halved cherry tomatoes, diced cucumber, and baby spinach.

  • 6

    Drizzle the creamy pesto dressing over the mixture and toss gently until all ingredients are evenly coated.

  • 7

    Serve immediately, or refrigerate for a chilled salad that deepens the flavors.