Healthy Chicken Pasta Salad Recipe with Avocado

Looking for a light and satisfying meal that’s packed with flavor and goodness? This Healthy Chicken Pasta Salad Recipe with Avocado is your answer! It’s a vibrant and refreshing dish that’s perfect for lunches, picnics, or a quick weeknight dinner.

Why You Will Love This Recipe

This isn’t your average pasta salad! We’ve packed it with lean protein, healthy fats from creamy avocado, and a medley of fresh vegetables. The light, zesty dressing ties everything together for a dish that’s both delicious and nourishing. It’s incredibly versatile, easy to customize, and a guaranteed crowd-pleaser that even picky eaters will enjoy.

Ingredients

• 12 ounces whole wheat pasta (like rotini or penne)
• 2 cups cooked and shredded chicken breast
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped (optional)
• For the Dressing:
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions

1. Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking.
2. While the pasta is cooking, prepare the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
3. In a large mixing bowl, combine the cooled pasta, shredded chicken, halved cherry tomatoes, chopped red onion, and chopped celery.
4. Add the diced avocado and chopped fresh parsley (and cilantro, if using) to the bowl.
5. Pour the dressing over the pasta salad.
6. Gently toss all the ingredients together until everything is evenly coated with the dressing.
7. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
8. Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

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Expert Tips / Pro Tips

To prevent the avocado from browning, add it to the salad just before serving or toss it gently with a little extra lemon juice. For perfectly cooked pasta, be sure to cook it al dente; mushy pasta will make the salad less appealing. If you’re making this ahead of time, consider keeping the avocado separate and adding it right before serving to maintain its vibrant color and texture.

Variations & Substitutions

Feel free to swap out the vegetables based on what you have on hand. Bell peppers, cucumber, corn, or peas are great additions. For a vegetarian option, omit the chicken and add chickpeas or white beans for protein. You can also use different herbs like basil or chives. If you don’t have lemon juice, lime juice is a good substitute. For a creamier dressing, add a tablespoon of plain Greek yogurt.

Serving Suggestions

This Healthy Chicken Pasta Salad Recipe with Avocado is a complete meal on its own. It’s also excellent served alongside grilled chicken or fish, or as a side dish for a barbecue or potluck. For a lighter meal, serve it over a bed of fresh spinach or mixed greens.

Storage, Freezing & Reheating

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Due to the avocado, it’s best enjoyed within the first 1-2 days for optimal freshness and texture. This salad is not recommended for freezing, as the avocado and vegetables can become mushy upon thawing. Reheating is not necessary as this salad is best served chilled.

Nutrition Information

FAQ

Can I make this pasta salad ahead of time?

Yes, you can make this pasta salad ahead of time. However, it’s best to add the avocado just before serving to prevent it from browning and becoming mushy. Store the other components separately or dress the salad without the avocado and add it later.

What kind of pasta is best for pasta salad?

Short pasta shapes with nooks and crannies, like rotini, penne, fusilli, or farfalle, work best for pasta salad as they hold the dressing and other ingredients well.

How long does chicken pasta salad with avocado last in the refrigerator?

This salad is best consumed within 1-2 days due to the fresh avocado. It can last up to 3 days, but the texture and color of the avocado may degrade.

Can I use pre-cooked chicken?

Absolutely! Rotisserie chicken or pre-cooked grilled chicken strips are excellent shortcuts for this recipe and save you time.

Is this recipe healthy?

Yes, this recipe is considered healthy as it uses whole wheat pasta for fiber, lean protein from chicken, and healthy fats from avocado. The dressing is also light and made with olive oil and lemon juice.

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Healthy Chicken Pasta Salad Recipe with Avocado

A vibrant and nutritious pasta salad packed with lean chicken, creamy avocado, fresh vegetables, and a zesty lemon-herb dressing. Perfect for a light lunch or a satisfying side dish.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Lunch, Main Course, Salad

Cuisine: American, Healthy

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Salad

• 8 oz whole wheat pasta such as rotini or penne
• 2 cups cooked chicken breast shredded or diced
• 1 ripe avocado diced
• 1 cup cherry tomatoes halved
• 1/2 cup red onion thinly sliced
• 1/2 cup cucumber diced
• 1/4 cup fresh parsley chopped

For the Lemon-Herb Dressing

• 1/4 cup olive oil
• 2 tbsp lemon juice freshly squeezed
• 1 tsp dijon mustard
• 1 clove garlic minced
• 1/2 tsp dried oregano
• salt to taste
• black pepper freshly ground, to taste

Method

 

Instructions

1. Cook the whole wheat pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
2. While the pasta is cooking, prepare the dressing. In a small bowl or jar, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
3. In a large mixing bowl, combine the cooked and cooled pasta, cooked chicken, diced avocado, halved cherry tomatoes, sliced red onion, and diced cucumber.
4. Pour the lemon-herb dressing over the salad ingredients. Add the chopped fresh parsley.
5. Gently toss all the ingredients together until everything is evenly coated with the dressing. Be careful not to mash the avocado.
6. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or chill for later.

Notes

For a spicier kick, add a pinch of red pepper flakes to the dressing. You can also add other vegetables like bell peppers or corn. This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days (though the avocado may brown slightly).