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Chicken Pasta Salad with Avocado

A refreshing and creamy Chicken Pasta Salad with Avocado that combines tender pasta, juicy chicken, and vibrant vegetables, all drizzled with a zesty lime olive oil dressing.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked pasta Use your favorite pasta type.
  • 1 cup cooked chicken, cubed Grilled or baked.
  • 1 avocado, diced Use a ripe avocado.
  • 1/2 cup cherry tomatoes, halved Can substitute with grape tomatoes.
  • 1/4 cup red onion, diced Adjust amount to taste.
  • 1/4 cup cilantro, chopped For added freshness.
Dressing Ingredients
  • 1/4 cup olive oil Extra virgin preferred.
  • 2 tablespoons lime juice Freshly squeezed for best flavor.
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Start by boiling a pot of salted water. Add your pasta and cook according to the package instructions until al dente. Drain and let cool.
  2. If not already cooked, grill or bake the chicken. Season lightly with salt and pepper and cube it once cooled.
  3. Chop the vegetables: Dice the avocado, halve the cherry tomatoes, and prepare the red onion and cilantro.
Dressing
  1. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper until well combined.
Combine and Serve
  1. In a large mixing bowl, combine the cooked pasta, cubed chicken, diced avocado, cherry tomatoes, red onion, and cilantro.
  2. Drizzle the dressing over the salad and toss gently to combine without mashing the avocado.
  3. Serve immediately or refrigerate for about 30 minutes to allow flavors to meld.

Notes

For variations, consider using shrimp or tofu instead of chicken. Ensure pasta is cool before combining to keep avocado fresh. Can be stored in an airtight container for up to three days.