Description
A delicious and healthy chicken pasta salad recipe featuring creamy avocado, fresh vegetables, and a light lemon-Dijon dressing. Perfect for lunches, picnics, or light dinners.
Ingredients
Scale
- 1 pound whole wheat pasta (penne, rotini, or fusilli work well)
- 2 cups cooked chicken breast, shredded or diced
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- 1. Cook the whole wheat pasta according to package directions until al dente. Drain well and rinse with cold water. Set aside in a large mixing bowl.
- 2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper for the dressing.
- 3. Add the cooked and cooled pasta to the large mixing bowl.
- 4. Add the cooked chicken, diced avocado, halved cherry tomatoes, diced red onion, diced celery, chopped parsley, and chopped cilantro (if using).
- 5. Pour the prepared dressing over the ingredients in the bowl.
- 6. Gently toss everything together until evenly coated. Be careful not to overmix.
- 7. Taste and adjust seasoning if necessary.
Notes
Store in an airtight container in the refrigerator for up to 2-3 days. Add avocado just before serving if making ahead.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g