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Healthy Chicken Pasta Salad with Avocado Boost

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- 2 cups whole wheat pasta (fusilli or rotini) - 1 cup cooked chicken breast, shredded - 1 ripe avocado, diced - 1 cup cherry tomatoes, halved - 1/2 cucumber, diced - 1/4 red onion, finely chopped - 1/4 cup Greek yogurt (plain) - 2 tablespoons fresh lime juice (about 1 lime) - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder - Salt and black pepper, to taste - Fresh cilantro or parsley, chopped, for garnish In this chicken pasta salad, I focus on healthy ingredients. Whole wheat pasta gives you fiber. It helps keep you full. The cooked chicken adds protein, which is great for your muscles. Avocado gives you healthy fats and makes the salad creamy. I love using fresh veggies like cherry tomatoes and cucumber. They add color and crunch. The Greek yogurt in the dressing is a healthy swap for mayo. It keeps it light but still creamy. Lime juice brightens the flavors. Olive oil adds richness. Garlic powder gives it a tasty kick. You can adjust the salt and pepper to your liking. Fresh herbs like cilantro or parsley finish it off. They add a burst of freshness. If you want to make this salad, use the full recipe. It shows you how to combine all these tasty ingredients into one bowl of goodness! To cook whole wheat pasta, bring a pot of salted water to a boil. Add 2 cups of whole wheat pasta, like fusilli or rotini. Cook until al dente, usually about 8 to 10 minutes. Check the package for exact times. Once done, drain the pasta and rinse it under cold water. This step cools it down quickly and stops the cooking. Set it aside in a bowl. Next, gather your salad base. In a large mixing bowl, combine 1 cup of shredded chicken, 1 diced avocado, 1 cup of halved cherry tomatoes, 1/2 diced cucumber, and 1/4 finely chopped red onion. It’s important to mix gently. If you mash the avocado, it will not look good. You want to keep those lovely green chunks. Now, let’s make the dressing. In a small bowl, whisk together 1/4 cup of plain Greek yogurt, 2 tablespoons of fresh lime juice, 1 tablespoon of extra virgin olive oil, and 1 teaspoon of garlic powder. Add salt and black pepper to taste. Blend until you have a smooth and creamy sauce. If it feels too thick, add a little more lime juice. Pour the yogurt dressing over the chicken and vegetable mix. Use a spatula to toss gently. You want everything to be coated but not smashed. After mixing, add the cooled pasta. Toss again until well combined. Cover the salad with plastic wrap or put it in an airtight container. Chill it in the fridge for about 30 minutes. This helps the flavors blend nicely. When you are ready to serve, remove the salad from the fridge. Present it in a clear glass bowl to show off the colors. You can also portion it into individual bowls. For a fresh touch, add lime wedges on the side. Garnish with chopped cilantro or parsley to enhance the flavor. Enjoy your tasty and healthy chicken pasta salad with avocado! You can find the full recipe [here](insert-link). - Overcooking the pasta: Always cook your pasta until it is al dente. This keeps it firm and helps avoid mushiness. If you cook it too long, it becomes soggy in the salad. - Mashing the avocado while mixing: When you add the avocado, be gentle. Use a spatula to fold it in with the other ingredients. If you mash it, you lose that creamy texture and fresh taste. - Suggestions for seasoning adjustments: If you like more flavor, add extra lime juice or a pinch of salt. Taste as you go to find your perfect balance. - Adding fresh herbs for extra freshness: Fresh cilantro or parsley brightens the dish. Chop it finely and sprinkle it over the salad just before serving. - Best practices for prepping ahead of time: You can cook the pasta and chicken a day before. Just store them in separate airtight containers. This makes the salad quick to finish. - Storage tips for freshness: Keep the salad in the fridge if you make it ahead. A sealed container helps it stay fresh for about two days. If possible, add the avocado right before serving to keep it green and tasty. {{image_4}} You can switch up the protein in your salad. Grilled shrimp adds a sweet, smoky flavor. It cooks fast and pairs well with avocado. Tofu is a great choice for a plant-based option. Just marinate it in lime juice and grill or sauté it until golden. Canned chickpeas are also easy to add. They are packed with protein and fiber. Just rinse and toss them in for a vegetarian boost. Seasonal vegetables can make your salad shine. Try fresh bell peppers for crunch and color. Zucchini or asparagus can add a nice twist, too. If you want more crunch, consider adding radishes or snap peas. These veggies enhance the texture and make your salad more exciting. Feel free to mix up your dressing. A tangy vinaigrette can give your salad a bright kick. Ranch dressing also works well if you prefer something creamier. To customize the yogurt dressing, try adding herbs like dill or basil. You can also mix in spices like cumin or paprika for extra flavor. This way, your salad stays fresh and fun every time you make it. For the complete recipe, check out the [Full Recipe]. To keep your chicken pasta salad fresh, store it in the fridge. Use airtight containers to lock in moisture and flavor. I recommend glass or BPA-free plastic containers. They help prevent spills and keep your salad crisp. In the fridge, this salad lasts about three days. After that, its taste and texture may change. Watch for signs of spoilage. If you see brown avocado or a sour smell, it’s best to toss it. You can freeze chicken pasta salad, but it may change texture. The pasta and veggies can become mushy when thawed. If you decide to freeze it, pack it tightly in an airtight container or freezer bag. When you're ready to eat, thaw it in the fridge overnight before serving. Yes, you can use regular pasta. Whole wheat pasta has more fiber. Fiber helps you feel full longer. It also aids digestion. Regular pasta is lower in fiber. If you want a lighter dish, use regular pasta. Just keep in mind its health benefits. I recommend cutting the avocado into bite-sized pieces. This size gives the best flavor and texture. Too small, and it may mash into the salad. Too big, and it becomes hard to eat. Aim for about one-inch cubes. This way, you enjoy every bite. To make it gluten-free, switch to gluten-free pasta. There are many types available. Look for rice, corn, or quinoa pasta. They work well in this salad. You can also skip the pasta and add more veggies, like bell peppers or zucchini. This keeps it fresh and delicious. Yes, cheese adds great flavor! Feta or mozzarella works well. Use about half a cup if you like cheese. Crumbled feta gives a tangy taste, while mozzarella adds creaminess. Just make sure to mix it in gently so you don’t crush the avocado. This salad is healthy and filling. A serving has about 350 calories. It has around 30 grams of protein from chicken and yogurt. Healthy fats come from avocado and olive oil. You will also get fiber from whole wheat pasta and veggies. This makes it a balanced meal. For the full recipe, check out the detailed steps above. This blog post provides a simple and tasty recipe for chicken pasta salad. We covered each ingredient, step, and tip to ensure your dish is perfect. You now have the knowledge to make it your own. Remember to experiment with veggies and dressings. This allows for unique flavors each time. Trust your taste buds, and enjoy every bite. Happy cooking!
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Looking for a tasty and healthy meal? You’ll love this Healthy Chicken Pasta Salad with Avocado! It’s packed with lean protein, fresh veggies, and creamy avocado, all mixed with a zesty yogurt dressing. This dish is perfect for lunch or dinner and takes just 30 minutes to prepare. Let me guide you through a simple recipe that fits your healthy lifestyle and tastes amazing!

Ingredients

List of Ingredients

– 2 cups whole wheat pasta (fusilli or rotini)

– 1 cup cooked chicken breast, shredded

– 1 ripe avocado, diced

– 1 cup cherry tomatoes, halved

– 1/2 cucumber, diced

– 1/4 red onion, finely chopped

– 1/4 cup Greek yogurt (plain)

– 2 tablespoons fresh lime juice (about 1 lime)

– 1 tablespoon extra virgin olive oil

– 1 teaspoon garlic powder

– Salt and black pepper, to taste

– Fresh cilantro or parsley, chopped, for garnish

In this chicken pasta salad, I focus on healthy ingredients. Whole wheat pasta gives you fiber. It helps keep you full. The cooked chicken adds protein, which is great for your muscles. Avocado gives you healthy fats and makes the salad creamy. I love using fresh veggies like cherry tomatoes and cucumber. They add color and crunch.

The Greek yogurt in the dressing is a healthy swap for mayo. It keeps it light but still creamy. Lime juice brightens the flavors. Olive oil adds richness. Garlic powder gives it a tasty kick. You can adjust the salt and pepper to your liking. Fresh herbs like cilantro or parsley finish it off. They add a burst of freshness.

If you want to make this salad, use the full recipe. It shows you how to combine all these tasty ingredients into one bowl of goodness!

Step-by-Step Instructions

Cooking the Pasta

To cook whole wheat pasta, bring a pot of salted water to a boil. Add 2 cups of whole wheat pasta, like fusilli or rotini. Cook until al dente, usually about 8 to 10 minutes. Check the package for exact times. Once done, drain the pasta and rinse it under cold water. This step cools it down quickly and stops the cooking. Set it aside in a bowl.

Preparing the Salad Base

Next, gather your salad base. In a large mixing bowl, combine 1 cup of shredded chicken, 1 diced avocado, 1 cup of halved cherry tomatoes, 1/2 diced cucumber, and 1/4 finely chopped red onion. It’s important to mix gently. If you mash the avocado, it will not look good. You want to keep those lovely green chunks.

Making the Dressing

Now, let’s make the dressing. In a small bowl, whisk together 1/4 cup of plain Greek yogurt, 2 tablespoons of fresh lime juice, 1 tablespoon of extra virgin olive oil, and 1 teaspoon of garlic powder. Add salt and black pepper to taste. Blend until you have a smooth and creamy sauce. If it feels too thick, add a little more lime juice.

Combining and Chilling

Pour the yogurt dressing over the chicken and vegetable mix. Use a spatula to toss gently. You want everything to be coated but not smashed. After mixing, add the cooled pasta. Toss again until well combined. Cover the salad with plastic wrap or put it in an airtight container. Chill it in the fridge for about 30 minutes. This helps the flavors blend nicely.

Serving Suggestions

When you are ready to serve, remove the salad from the fridge. Present it in a clear glass bowl to show off the colors. You can also portion it into individual bowls. For a fresh touch, add lime wedges on the side. Garnish with chopped cilantro or parsley to enhance the flavor.

Enjoy your tasty and healthy chicken pasta salad with avocado! You can find the full recipe [here](insert-link).

Tips & Tricks

Common Mistakes to Avoid

– Overcooking the pasta: Always cook your pasta until it is al dente. This keeps it firm and helps avoid mushiness. If you cook it too long, it becomes soggy in the salad.

– Mashing the avocado while mixing: When you add the avocado, be gentle. Use a spatula to fold it in with the other ingredients. If you mash it, you lose that creamy texture and fresh taste.

Enhancing Flavor

– Suggestions for seasoning adjustments: If you like more flavor, add extra lime juice or a pinch of salt. Taste as you go to find your perfect balance.

– Adding fresh herbs for extra freshness: Fresh cilantro or parsley brightens the dish. Chop it finely and sprinkle it over the salad just before serving.

Make-Ahead Tips

– Best practices for prepping ahead of time: You can cook the pasta and chicken a day before. Just store them in separate airtight containers. This makes the salad quick to finish.

– Storage tips for freshness: Keep the salad in the fridge if you make it ahead. A sealed container helps it stay fresh for about two days. If possible, add the avocado right before serving to keep it green and tasty.

Variations

Protein Alternatives

You can switch up the protein in your salad. Grilled shrimp adds a sweet, smoky flavor. It cooks fast and pairs well with avocado. Tofu is a great choice for a plant-based option. Just marinate it in lime juice and grill or sauté it until golden. Canned chickpeas are also easy to add. They are packed with protein and fiber. Just rinse and toss them in for a vegetarian boost.

Vegetable Substitutes

Seasonal vegetables can make your salad shine. Try fresh bell peppers for crunch and color. Zucchini or asparagus can add a nice twist, too. If you want more crunch, consider adding radishes or snap peas. These veggies enhance the texture and make your salad more exciting.

Dressing Variations

Feel free to mix up your dressing. A tangy vinaigrette can give your salad a bright kick. Ranch dressing also works well if you prefer something creamier. To customize the yogurt dressing, try adding herbs like dill or basil. You can also mix in spices like cumin or paprika for extra flavor. This way, your salad stays fresh and fun every time you make it.

For the complete recipe, check out the [Full Recipe].

Storage Info

Best Storage Practices

To keep your chicken pasta salad fresh, store it in the fridge. Use airtight containers to lock in moisture and flavor. I recommend glass or BPA-free plastic containers. They help prevent spills and keep your salad crisp.

How Long Does It Last?

In the fridge, this salad lasts about three days. After that, its taste and texture may change. Watch for signs of spoilage. If you see brown avocado or a sour smell, it’s best to toss it.

Freezing Options

You can freeze chicken pasta salad, but it may change texture. The pasta and veggies can become mushy when thawed. If you decide to freeze it, pack it tightly in an airtight container or freezer bag. When you’re ready to eat, thaw it in the fridge overnight before serving.

FAQs

Can I use regular pasta instead of whole wheat?

Yes, you can use regular pasta. Whole wheat pasta has more fiber. Fiber helps you feel full longer. It also aids digestion. Regular pasta is lower in fiber. If you want a lighter dish, use regular pasta. Just keep in mind its health benefits.

What size chunks should the avocado be?

I recommend cutting the avocado into bite-sized pieces. This size gives the best flavor and texture. Too small, and it may mash into the salad. Too big, and it becomes hard to eat. Aim for about one-inch cubes. This way, you enjoy every bite.

How can I make this salad gluten-free?

To make it gluten-free, switch to gluten-free pasta. There are many types available. Look for rice, corn, or quinoa pasta. They work well in this salad. You can also skip the pasta and add more veggies, like bell peppers or zucchini. This keeps it fresh and delicious.

Can I add cheese to this salad?

Yes, cheese adds great flavor! Feta or mozzarella works well. Use about half a cup if you like cheese. Crumbled feta gives a tangy taste, while mozzarella adds creaminess. Just make sure to mix it in gently so you don’t crush the avocado.

What is the nutritional information for this dish?

This salad is healthy and filling. A serving has about 350 calories. It has around 30 grams of protein from chicken and yogurt. Healthy fats come from avocado and olive oil. You will also get fiber from whole wheat pasta and veggies. This makes it a balanced meal. For the full recipe, check out the detailed steps above.

This blog post provides a simple and tasty recipe for chicken pasta salad. We covered each ingredient, step, and tip to ensure your dish is perfect.

You now have the knowledge to make it your own. Remember to experiment with veggies and dressings. This allows for unique flavors each time. Trust your taste buds, and enjoy every bite. Happy cooking!

- 2 cups whole wheat pasta (fusilli or rotini) - 1 cup cooked chicken breast, shredded - 1 ripe avocado, diced - 1 cup cherry tomatoes, halved - 1/2 cucumber, diced - 1/4 red onion, finely chopped - 1/4 cup Greek yogurt (plain) - 2 tablespoons fresh lime juice (about 1 lime) - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder - Salt and black pepper, to taste - Fresh cilantro or parsley, chopped, for garnish In this chicken pasta salad, I focus on healthy ingredients. Whole wheat pasta gives you fiber. It helps keep you full. The cooked chicken adds protein, which is great for your muscles. Avocado gives you healthy fats and makes the salad creamy. I love using fresh veggies like cherry tomatoes and cucumber. They add color and crunch. The Greek yogurt in the dressing is a healthy swap for mayo. It keeps it light but still creamy. Lime juice brightens the flavors. Olive oil adds richness. Garlic powder gives it a tasty kick. You can adjust the salt and pepper to your liking. Fresh herbs like cilantro or parsley finish it off. They add a burst of freshness. If you want to make this salad, use the full recipe. It shows you how to combine all these tasty ingredients into one bowl of goodness! To cook whole wheat pasta, bring a pot of salted water to a boil. Add 2 cups of whole wheat pasta, like fusilli or rotini. Cook until al dente, usually about 8 to 10 minutes. Check the package for exact times. Once done, drain the pasta and rinse it under cold water. This step cools it down quickly and stops the cooking. Set it aside in a bowl. Next, gather your salad base. In a large mixing bowl, combine 1 cup of shredded chicken, 1 diced avocado, 1 cup of halved cherry tomatoes, 1/2 diced cucumber, and 1/4 finely chopped red onion. It’s important to mix gently. If you mash the avocado, it will not look good. You want to keep those lovely green chunks. Now, let’s make the dressing. In a small bowl, whisk together 1/4 cup of plain Greek yogurt, 2 tablespoons of fresh lime juice, 1 tablespoon of extra virgin olive oil, and 1 teaspoon of garlic powder. Add salt and black pepper to taste. Blend until you have a smooth and creamy sauce. If it feels too thick, add a little more lime juice. Pour the yogurt dressing over the chicken and vegetable mix. Use a spatula to toss gently. You want everything to be coated but not smashed. After mixing, add the cooled pasta. Toss again until well combined. Cover the salad with plastic wrap or put it in an airtight container. Chill it in the fridge for about 30 minutes. This helps the flavors blend nicely. When you are ready to serve, remove the salad from the fridge. Present it in a clear glass bowl to show off the colors. You can also portion it into individual bowls. For a fresh touch, add lime wedges on the side. Garnish with chopped cilantro or parsley to enhance the flavor. Enjoy your tasty and healthy chicken pasta salad with avocado! You can find the full recipe [here](insert-link). - Overcooking the pasta: Always cook your pasta until it is al dente. This keeps it firm and helps avoid mushiness. If you cook it too long, it becomes soggy in the salad. - Mashing the avocado while mixing: When you add the avocado, be gentle. Use a spatula to fold it in with the other ingredients. If you mash it, you lose that creamy texture and fresh taste. - Suggestions for seasoning adjustments: If you like more flavor, add extra lime juice or a pinch of salt. Taste as you go to find your perfect balance. - Adding fresh herbs for extra freshness: Fresh cilantro or parsley brightens the dish. Chop it finely and sprinkle it over the salad just before serving. - Best practices for prepping ahead of time: You can cook the pasta and chicken a day before. Just store them in separate airtight containers. This makes the salad quick to finish. - Storage tips for freshness: Keep the salad in the fridge if you make it ahead. A sealed container helps it stay fresh for about two days. If possible, add the avocado right before serving to keep it green and tasty. {{image_4}} You can switch up the protein in your salad. Grilled shrimp adds a sweet, smoky flavor. It cooks fast and pairs well with avocado. Tofu is a great choice for a plant-based option. Just marinate it in lime juice and grill or sauté it until golden. Canned chickpeas are also easy to add. They are packed with protein and fiber. Just rinse and toss them in for a vegetarian boost. Seasonal vegetables can make your salad shine. Try fresh bell peppers for crunch and color. Zucchini or asparagus can add a nice twist, too. If you want more crunch, consider adding radishes or snap peas. These veggies enhance the texture and make your salad more exciting. Feel free to mix up your dressing. A tangy vinaigrette can give your salad a bright kick. Ranch dressing also works well if you prefer something creamier. To customize the yogurt dressing, try adding herbs like dill or basil. You can also mix in spices like cumin or paprika for extra flavor. This way, your salad stays fresh and fun every time you make it. For the complete recipe, check out the [Full Recipe]. To keep your chicken pasta salad fresh, store it in the fridge. Use airtight containers to lock in moisture and flavor. I recommend glass or BPA-free plastic containers. They help prevent spills and keep your salad crisp. In the fridge, this salad lasts about three days. After that, its taste and texture may change. Watch for signs of spoilage. If you see brown avocado or a sour smell, it’s best to toss it. You can freeze chicken pasta salad, but it may change texture. The pasta and veggies can become mushy when thawed. If you decide to freeze it, pack it tightly in an airtight container or freezer bag. When you're ready to eat, thaw it in the fridge overnight before serving. Yes, you can use regular pasta. Whole wheat pasta has more fiber. Fiber helps you feel full longer. It also aids digestion. Regular pasta is lower in fiber. If you want a lighter dish, use regular pasta. Just keep in mind its health benefits. I recommend cutting the avocado into bite-sized pieces. This size gives the best flavor and texture. Too small, and it may mash into the salad. Too big, and it becomes hard to eat. Aim for about one-inch cubes. This way, you enjoy every bite. To make it gluten-free, switch to gluten-free pasta. There are many types available. Look for rice, corn, or quinoa pasta. They work well in this salad. You can also skip the pasta and add more veggies, like bell peppers or zucchini. This keeps it fresh and delicious. Yes, cheese adds great flavor! Feta or mozzarella works well. Use about half a cup if you like cheese. Crumbled feta gives a tangy taste, while mozzarella adds creaminess. Just make sure to mix it in gently so you don’t crush the avocado. This salad is healthy and filling. A serving has about 350 calories. It has around 30 grams of protein from chicken and yogurt. Healthy fats come from avocado and olive oil. You will also get fiber from whole wheat pasta and veggies. This makes it a balanced meal. For the full recipe, check out the detailed steps above. This blog post provides a simple and tasty recipe for chicken pasta salad. We covered each ingredient, step, and tip to ensure your dish is perfect. You now have the knowledge to make it your own. Remember to experiment with veggies and dressings. This allows for unique flavors each time. Trust your taste buds, and enjoy every bite. Happy cooking!

Healthy Chicken Pasta Salad with Avocado

Discover the delicious and nutritious Avocado Chicken Whole Wheat Pasta Salad that’s perfect for any meal! This easy recipe combines tender whole wheat pasta, shredded chicken, fresh veggies, and a creamy yogurt dressing for a flavor-packed dish. Ready in just 45 minutes, it’s a fantastic choice for lunch or dinner. Click through to explore this recipe and make your next meal a hit with fresh ingredients and vibrant flavors!
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Ingredients
  

2 cups whole wheat pasta (fusilli or rotini)

1 cup cooked chicken breast, shredded

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 red onion, finely chopped

1/4 cup Greek yogurt (plain)

2 tablespoons fresh lime juice (about 1 lime)

1 tablespoon extra virgin olive oil

1 teaspoon garlic powder

Salt and black pepper, to taste

Fresh cilantro or parsley, chopped, for garnish

Instructions
 

Cook the Pasta: Start by cooking the whole wheat pasta according to the package instructions until it is al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down quickly. Set aside.

    Prepare the Salad Base: In a large mixing bowl, combine the shredded chicken, diced avocado, halved cherry tomatoes, diced cucumber, and finely chopped red onion. Gently mix these ingredients together to avoid mashing the avocado.

      Make the Dressing: In a small bowl, whisk together the Greek yogurt, fresh lime juice, extra virgin olive oil, garlic powder, salt, and black pepper. Blend until smooth and creamy.

        Combine Everything: Pour the yogurt dressing over the chicken and vegetable mixture. Use a spatula to gently toss the ingredients together, ensuring everything is evenly coated without overly breaking down the avocado.

          Add the Pasta: Introduce the cooled whole wheat pasta to the salad. Toss everything together gently once more until all the ingredients are well combined and dressed.

            Taste and Adjust: Take a moment to taste the salad and adjust the seasoning with additional salt, pepper, or lime juice if desired.

              Chill: Cover the salad with plastic wrap or transfer to an airtight container and chill in the refrigerator for approximately 30 minutes. This will allow the flavors to meld beautifully.

                Serve: When ready to serve, retrieve the salad from the fridge and garnish with a sprinkle of freshly chopped cilantro or parsley to add a vibrant touch to your dish.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tip: Serve the salad in a clear glass bowl to showcase the colorful layers, or portion it into individual bowls with a lime wedge on the side for a refreshing touch!

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