This vibrant and nutritious Chicken and Avocado Pasta Salad is the perfect meal to brighten your evening and fuel your day!

1

Start by cooking the pasta according to the package instructions, usually around 8 to 10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.

2

While the pasta is cooking, grill or pan-cook the chicken breasts over medium-high heat for about 6 to 7 minutes on each side until fully cooked. Remove from heat and let it rest for a few minutes before slicing it into bite-sized pieces.

3

In a large mixing bowl, combine the cooked pasta, sliced chicken, diced avocado, chopped tomato, finely chopped red onion, and chopped cilantro.

4

In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour this dressing over the pasta salad mixture and gently toss to combine all the ingredients evenly.

5

Let the salad sit for about 5 minutes for the flavors to meld together. Taste and adjust seasoning if necessary.

6

Serve immediately, or cover and chill in the refrigerator for up to 1 hour before serving for a cooler option.

4

• Add black beans for extra protein and texture.
• Incorporate corn for a touch of sweetness and color.
• Top with crumbled feta cheese for a salty and creamy contrast.

• Make sure not to overcook the pasta to keep it firm and prevent mushiness.
• Use ripe avocados to ensure they are creamy and flavorful.
• Feel free to customize the dressing with your favorite spices or a dash of hot sauce for some heat.

• fat: 15 grams
• protein: 24 grams
• calories: 350
• carbohydrates: 40 grams

This salad is balanced and provides a good mix of carbohydrates, protein, and healthy fats, making it a wholesome option for a meal or snack.

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