Description
A nutritious and satisfying pasta salad featuring tender chicken, creamy avocado, fresh vegetables, and a light lemon vinaigrette. Great for meal prep and summer gatherings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 12 ounces whole wheat rotini or penne pasta
- 2 large ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/4 red onion, finely diced
- 1/3 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- 1. Season chicken breasts with salt and pepper. Cook in a heated skillet with olive oil for 6-7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes, then slice into bite-sized pieces.
- 2. Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool completely.
- 3. Prepare vegetables: dice avocados, halve cherry tomatoes, dice cucumber, and finely chop red onion.
- 4. Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes.
- 5. Combine cooled pasta, sliced chicken, avocados, tomatoes, cucumber, and red onion in a large bowl.
- 6. Pour dressing over mixture and toss gently to coat.
- 7. Add chopped basil and parsley, toss gently again.
- 8. Let rest 15-20 minutes at room temperature before serving.
Notes
Store covered in refrigerator for up to 2 days. Add avocado just before serving if making ahead. Bring to room temperature 15 minutes before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 28g