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Healthy Chicken Pasta Salad Recipe with Avocado

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
Cook Time 15 minutes
Total Time 35 minutes
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).