Meal-prep a week's worth of delicious and satisfying high-fiber lunches with just 5 simple ingredients and 20 minutes. In this Southwestern-style pasta salad, we're using pasta made with black beans to bump up the fiber to an impressive 14 grams per serving.
Ingredients
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1 (14 ounce) package frozen Mexican-style corn
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2 cups black-bean rotini
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1 (12 ounce) package cooked chili-lime chicken
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½ cup mild pico de gallo
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½ cup cilantro salad dressing
Description
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Heat corn according to package directions; set aside to cool.
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Cook pasta according to package directions. Drain and rinse with cold water. Drain again and toss with the corn; set aside.
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Slice chicken strips into bite-size pieces; set aside.
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Divide pico de gallo into 4 small lidded containers and refrigerate. Measure salad dressing into 4 small lidded containers and refrigerate. (Timesaving tip: You can also carry the bottle of dressing in your lunch bag--or store in the office fridge--and dress when ready to serve.)
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Divide the corn and pasta mixture among 4 single-serving containers, then top each with one-fourth of the chicken. Seal the containers and refrigerate for up to 4 days. Toss with the dressing just before serving and top with the pico de gallo.
Tips: Refrigerate pasta salad, salsa and dressing separately for up to 4 days. Top salad with dressing and pico de gallo just before serving.
