Description
A protein-rich, refreshing salad blending cooked pasta, tender grilled chicken, and creamy avocado segments. Lightly dressed with a tangy lime vinaigrette, this Latin-Italian fusion dish offers a healthy, satisfying twist without traditional heavy dressings.
Ingredients
2 skinless, boneless chicken breasts (6 oz each)
2 large ripe avocados
8 oz lemon-shaped pasta (whole wheat preferred)
2 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil
1 teaspoon red pepper flakes (optional)
Sea salt, to taste
Fresh herbs (cilantro, parsley), for garnish
Instructions
Chill chicken breasts in refrigerator for 20 minutes to enhance texture
Cook pasta in salted boiling water until al dente; drain and rinse under cold water
Cut avocados in half, remove pits, and scoop flesh into segments using a small knife
In a large bowl, combine cooled pasta, cooked and diced chicken, and avocado
Whisk lime juice, olive oil, sea salt, and optional red pepper flakes for dressing
Pour dressing over salad and toss gently until evenly coated
Garnish with fresh herbs before serving
Notes
Chill pasta briefly to cool
Add avocados last to prevent oxidation
Use parchment paper when seasoning chicken for easier cleanup
Substitute chicken with tofu or shrimp for a vegetarian/seafood option
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0.5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 23g