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High Protein Rotisserie Chicken Pasta Salad - Easy, Satisfying, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Rotisserie chicken: 3 cups shredded, skin removed (use both breast and thigh for moisture).
  • Short pasta: 12 ounces dry (rotini, penne, or shells work best).
  • Greek yogurt: 3/4 cup, plain, 2% or whole milk for creaminess.
  • Light mayo: 1/4 cup for richness (optional but recommended).
  • Dijon mustard: 1–2 tablespoons for tang and depth.
  • Olive oil: 2 tablespoons to loosen the dressing and add flavor.
  • Lemon juice: 2–3 tablespoons, freshly squeezed.
  • Red wine vinegar: 1 tablespoon for brightness.
  • Honey or maple syrup: 1–2 teaspoons to balance acidity.
  • Garlic: 1 small clove, minced or grated.
  • Celery: 2 ribs, finely chopped.
  • Red bell pepper: 1 medium, diced.
  • Red onion: 1/4 cup, finely minced (or use green onions for milder flavor).
  • Dill pickles: 1/2 cup chopped (or use cornichons).
  • Fresh herbs: 1/4 cup chopped parsley and/or dill.
  • Parmesan or feta: 1/3 cup, grated or crumbled (optional).
  • Peas: 1 cup frozen, thawed, for color and protein.
  • Salt and black pepper: To taste.
  • Red pepper flakes: Pinch, optional.

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Drain and rinse briefly under cool water to stop cooking and prevent clumping.
  2. Prep the chicken: While the pasta cooks, remove skin from the rotisserie chicken. Shred or cube the meat into bite-size pieces. Aim for a mix of white and dark meat for the best texture.
  3. Make the dressing: In a large bowl, whisk together Greek yogurt, mayo, Dijon, olive oil, lemon juice, red wine vinegar, honey, and garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper to start. Adjust to taste—add more lemon for brightness or honey for balance.
  4. Chop the veggies: Dice celery, bell pepper, and onion. Chop the pickles and herbs. Thaw peas under running water and pat dry.
  5. Toss the pasta: Add the cooled pasta to the bowl with dressing. Toss to coat so every piece gets a thin layer.
  6. Fold in the good stuff: Add shredded chicken, celery, bell pepper, onion, peas, pickles, and herbs. Gently fold until evenly combined. If using cheese, add it now.
  7. Adjust seasoning: Taste and add more salt, pepper, or red pepper flakes. If it feels too thick, splash in a little more lemon juice or a tablespoon of water.
  8. Chill or serve: For the best flavor, cover and chill for at least 30 minutes. Serve cold or at cool room temperature.