Description
A fresh, high-protein dairy-free salad using gluten-free pasta, zesty avocado oil dressing, and crisp vegetables. Perfect for lunches or picnics with a Mediterranean-inspired balance of flavor and texture.
Ingredients
Gluten-Free Pasta (8 oz, uncooked)
Chicken Breasts (2, 6 oz each)
Avocado Oil (3 tablespoons + 2 tablespoons)
Bell Peppers (2 yellow, halved)
Cucumbers (2, sliced)
Chopped Basil (1 cup)
Fresh Lemon Juice (2 tablespoons)
Minced Garlic (1 clove)
Dijon Mustard (1 teaspoon)
Instructions
Boil gluten-free pasta until al dente, cool in ice water, and drain thoroughly.
Season chicken breasts with salt and pepper. Cook in a skillet until fully cooked (165°F), cool, and dice.
Blend 3 tablespoons avocado oil, 2 tablespoons lemon juice, 1 clove garlic, and 1 teaspoon Dijon mustard until emulsified.
Toss the dressing with cooled pasta and let sit for 10 minutes to absorb flavors.
Add sliced bell peppers, cucumber rounds, and gently mix to avoid crushing vegetables.
Top with diced chicken, chopped basil, and drizzle with remaining 2 tablespoons avocado oil before serving.
Notes
Use short-cut gluten-free pasta like penne or rigatoni to maintain texture during dressing absorption.
Chill fully cooked chicken in refrigerator at least 30 minutes before dicing to keep meat firm.
Add a pinch of sea salt with lemon juice in dressing to enhance sour flavors and balance avocado oil richness.
Toss cooked pasta with the dressing first (before adding vegetables) to ensure even coating.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg