Poppy Seed Chicken Pasta Salad

5 meals

From a reel by Jack Perez — watch the original

Ingredients

• 10.5 oz Barilla Protein+ Pasta (293g dry)
• 1.5 lbs Boneless Skinless Chicken Breast (680g raw)
• 1.5 Tbsp Famous Dave's Chicken Rub (13g)
• 1.5 Cups Red Grapes, halved (225g)
• 4 Celery Stalks, diced (110g)
• 1/3 Medium Yellow Onion, diced (55g)
• 1/2 Cup Raw Walnuts, chopped (55g)
• 1 Cup Plain Greek Yogurt (195g)
• 4 Tbsp Apple Cider Vinegar (32mL)
• 3 Tbsp Olive Oil (43mL)
• 2 Tbsp Maple Syrup (32mL)
• 3 tsp Poppy Seeds
• 2 tsp Sea Salt
• 2 Tbsp Water

Instructions

1. Boil the pasta, drain it, rinse with cold water, and let it cool completely.
2. Season the chicken with the rub and air fry at 400°F for 10 to 14 minutes. Once cooked, let it rest and then dice it.
3. Prepare the produce and nuts by halving the grapes and dicing the celery and onion, then chop the walnuts.
4. Whisk together all the dressing ingredients until the mixture is smooth.
5. In a large bowl, combine the cooled pasta, diced chicken, grapes, celery, onion, walnuts, and the prepared dressing, mixing until everything is evenly coated.
6. Divide the salad into five portions. This can be stored for up to 5 days and should be served cold.