Mexican Chicken Pasta Salad

Ready in 30 minutes

Servings: 4-6 depending on the portion size you want. Below macros are for 6 servings.


½ box chickpea pasta (you can use any type of pasta, but this kind yields additional protein than normal pasta)

8 oz premium canned chicken breast

1 can no salt added corn

1 can Reduced-sodium black beans

100g cherry tomatoes

½ c  light mayo

½ c sugar-free BBQ sauce

Salt and pepper to taste

Ranch seasoning (I used Flavor God)


Cook pasta according to package directions.

Drain corn, beans, and chicken.

Slice tomatoes in half or quarters

Empty chicken into a bowl and shred with a fork.

Add all remaining ingredients to the chicken and toss.

This can be served warm or as a cold salad. It is delicious either way.


 265 Calories, 6.7g Fat, 35g Carbs, 17g Protein, 7g Fiber

**Some variations include putting the mixture into a square or rectangle pyrex and topping with Mexican shredded cheese. Then bake for 20-30 minutes at 350. Top with crushed tortilla chips and serve with sliced avocado for a true Mexican casserole.

**The macros listed are for the original recipe only.

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