Description
A fresh and satisfying salad combining creamy avocado, tender chicken, and al dente pasta, perfect for meal prep or a quick dinner.
Ingredients
Scale
- 12 oz whole wheat penne pasta
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
- 3 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 English cucumber, diced
- 1/3 cup fresh cilantro, chopped
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil (for cooking chicken)
- Salt and black pepper to taste
- 1/4 cup extra virgin olive oil (for dressing)
- 3 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon honey
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 cup crumbled feta cheese
- Optional: 1/4 cup toasted pine nuts
- Optional: 2 tablespoons capers
Instructions
- Cook the pasta in boiling salted water until al dente, then drain and cool.
- Season chicken with salt and pepper, cook in olive oil until internal temperature reaches 165°F, let rest, then dice.
- Whisk together dressing ingredients until emulsified.
- Add diced avocados to cooled pasta, toss with some dressing to prevent browning. Add remaining vegetables.
- Combine pasta, chicken, vegetables, and dressing, tossing gently to coat.
- Adjust seasoning and top with optional feta or pine nuts before serving.
Notes
Store dressing separately and combine just before serving to avoid sogginess. The salad tastes even better after chilling.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 2g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg