Description
A zesty, protein-packed pasta salad combining tender chicken, creamy avocado, and al dente pasta in a lime-cilantro dressing. Perfect for a light, refreshing meal with bold flavors and a halal-compliant, alcohol-free approach.
Ingredients
2 cups boiled chicken breast, diced
12 oz whole wheat pasta
2 large avocados, ripe but firm
2 large limes, juice extracted
1/4 cup chopped cilantro
1/4 cup sour cream (or Greek yogurt for vegetarian)
4 cups shredded romaine lettuce
1 small jalapeño, thinly sliced
1 tsp ground cumin
1/2 tsp salt, adjusted to taste
Instructions
Cook pasta according to package instructions, then drain and set aside.
Boil or bake chicken until internal temperature reaches 165°F, dice into 1-inch cubes.
Mash avocados with lime juice, cilantro, and cumin to form a dressing.
Fold cooled pasta, shredded romaine, diced chicken, and sliced jalapeño into the avocado dressing.
Adjust seasoning with salt and additional lime juice if desired.
Refrigerate 30 minutes before serving to let flavors meld.
Notes
Use rotisserie chicken for convenience or substitute with tofu for a vegan option.
Replace pasta with zucchini noodles or shirataki noodles for a low-carb version.
Swap sour cream with cashew cream for a vegan/vegetarian alternative.
Store leftovers in an airtight container for up to 2 days.
Add black beans for extra protein and fiber.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 17g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 45mg