A refreshing and healthy chicken pasta salad mixed with avocado and tomatoes, perfect for a light meal or side dish.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Salad
Method:Grilling, Mixing
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
2 cups whole wheat pasta
2 chicken breasts, grilled and sliced
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
2 cups fresh baby spinach
1/4 cup fresh basil leaves, chopped
1/3 cup feta cheese, crumbled
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
Salt and pepper to taste
Instructions
Begin by cooking the whole wheat pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.
Grill the chicken breasts until fully cooked, then allow them to cool before slicing into thin strips.
In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper to create the dressing.
Add the grilled chicken, diced avocado, cherry tomatoes, red onion, baby spinach, and basil leaves to the bowl with the pasta.
Pour the dressing over the pasta salad and gently toss to combine, ensuring that all ingredients are evenly coated with the dressing.
Sprinkle the crumbled feta cheese over the top and give the salad a final gentle toss.
For best flavor, allow the salad to sit for at least 15 minutes before serving to let the flavors meld together.
Notes
For added protein, consider adding nuts or seeds.
This salad can be stored in the refrigerator for up to 2 days.
Adjust the amount of dressing according to your taste preference.