Description
A nutritious pasta salad featuring tender chicken, creamy avocado, and fresh vegetables in a light lime dressing. Perfect for meal prep and summer gatherings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 12 ounces whole wheat pasta (rotini or penne)
- 2 large ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup celery, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1/4 cup sunflower seeds (optional)
- 2 tablespoons Greek yogurt
Instructions
- 1. Season chicken breasts with salt, pepper, and paprika. Cook in a large skillet over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes, then dice.
- 2. Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool completely.
- 3. Whisk together olive oil, lime juice, apple cider vinegar, garlic powder, oregano, Greek yogurt, salt, and pepper to make dressing.
- 4. In a large bowl, combine cooled pasta, diced chicken, tomatoes, red onion, and celery. Pour dressing over and toss to coat.
- 5. Gently fold in diced avocado and cilantro. Add sunflower seeds if using.
- 6. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Store in refrigerator for up to 3 days. Add avocado just before serving for best results. Can substitute rotisserie chicken to save time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6g
- Sodium: 320mg
- Fat: 16g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 28g