Easy Chicken Pasta Salad Meal Prep Recipe…Done In 45 Minutes Or Less

Ingredients:

30 grape tomatoes

1 green belll pepper

1 shallot

7 cloves garlic

2 sprigs fresh tarragon

2  -8 oz chicken breast (pre-baked or grilled)

2 oz shredded parmesan cheese

6 oz bowtie pasta

3 lemons zested and juiced (1/2 c)

2 tbsp white distilled vinegar

1/2 c oil

6 slices bacon, crispy

Tools needed:

Cutting board

Sharp knife

Tall stock pot

Baking sheet with parchment paper

Pasta strainer

Measuring cups and spoons

Microplane zester

Large mixing bowl

How to make it:

If you are baking the chicken, place in a baking dish. Coat lightly with oil and season with salt and pepper or your favorite seasoned salt. Bake 400 degrees for 30-35 minutes or until the internal temperature is 165 F.

Allow chicken to cool completely before adding it to the salad.

If you are grilling the chicken, lightly coat with oil and season with your favorite seasoned salt recipe. Grill for 20-30 minutes to cook thoroughly.

Allow chicken to cool completely before adding it to the salad.

Lay bacon flat on a parchment lined baking sheet. Cook bacon in 400 F degree oven for 20-30 minutes until crispy. Once cooled, break bacon into small pieces with your hands.

Cook noodles according to package instructions, less 1 minute. Strain and rinse.

Slice tomatoes in half, thinly slice shallot and rough chop garlic. Place into a mixing bowl with a pinch of salt, freshly cracked black pepper, oil and vinegar. Let marinate for 5-10 minutes while you cut the bell pepper into thin slices and rough chop the tarragon. Cut chicken into medium diced pieces. Add to the mixing bowl. Zest and juice the lemons. Add the pasta to the mixing bowl and gently toss to evenly coat all of the ingredients.

Place the chicken pasta salad into your meal prep containers. This makes 4 good sized portions. Top with bacon and parmesan cheese. This will stay good for 5 days and will get better tasting each and every day as the ingredients sit with one another.

Enjoy!

Logan