Description

This chicken pasta salad is a vibrant mix of juicy chicken, creamy avocado, and sweet tomatoes, all mingling in a bowl of perfectly cooked pasta. It’s a quick, nutritious meal that’s perfect for any occasion.

Ingredients

Scale

8 ounces whole wheat pasta (cooked and cooled)
2 cups cooked chicken (shredded or diced)
1 cup cherry tomatoes (halved)
1 ripe avocado (diced)
1/4 cup red onion (finely chopped)
1/4 cup fresh cilantro (chopped)
1/4 cup olive oil (extra virgin)
2 tablespoons lime juice (freshly squeezed)
1 teaspoon garlic powder
Salt and pepper (to taste)

Instructions

In a large pot, bring salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta in a colander and rinse it under cold water to cool it down.
If using leftover chicken, shred or dice it into bite-sized pieces. If cooking fresh chicken, grill or bake it until fully cooked, then let it cool before cutting.
While the pasta is cooling, halve the cherry tomatoes, dice the avocado, and chop the red onion and cilantro.
In a small bowl, whisk together the olive oil, lime juice, garlic powder, salt, and pepper until well combined.
In a large mixing bowl, combine the cooled pasta, chicken, cherry tomatoes, avocado, red onion, and cilantro. Pour the dressing over the salad and gently toss to coat everything evenly.
Serve immediately or let it chill in the fridge for about 30 minutes to let the flavors meld.

Notes

To keep the avocado from browning, add it to the salad right before serving. This salad can be stored in the fridge for up to 3 days, but it’s best enjoyed fresh.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 2
Sodium: 300
Fat: 20
Saturated Fat: 3
Carbohydrates: 40
Fiber: 6
Protein: 25

Keywords: chicken pasta salad, healthy salad, avocado salad, quick meal, summer recipe