Chicken Avocado Pasta Salad
This Avocado Chicken Pasta Salad is just what you need on a hot summer day. This pasta salad is packed with protein and is so easy to put together, making it perfect for days you don’t want to spend hours cooking in the kitchen, especially in the summer! Simply combine all the ingredients in a bowl and toss with the dressing and you’ve got a meal!
Cook pasta al dente according to package directions. Drain in a strainer and run cold water on them to cool immediately. Prepare the dressing in a cup. Dice and slice the veggies need. Place all the ingredients in a bowl and drizzle the dressing on them. Toss them together carefully to avoid smashing the avocados. Make sure everything is evenly coated. Serve immediately.
To save time, using a cooked rotisserie chicken is a great shortcut. Shred the chicken meat you need from the pre-made chicken and you even save the bones to make stock with!
You can also cook the chicken and pasta ahead of time as well and store that in the fridge so you can quickly toss this together.
The dressing can also be made ahead of time as well! Be sure to store it in an airtight container.
If you don’t have Dijon mustard you can use normal yellow mustard or honey mustard.
Shaved or shredded Parmesan, goat cheese, and blue cheese works great on this salad as well. Avoid using bottled lemon juice as the bottled juice tend to have a bitter aftertaste. I highly recommend using freshly squeezed lemon juice!
Calories: 572 kcal | Carbohydrates: 51 g | Protein: 17 g | Fat: 35 g | Saturated Fat: 6 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 22 g | Trans Fat: 1 g | Cholesterol: 42 mg | Sodium: 586 mg | Potassium: 834 mg | Fiber: 10 g | Sugar: 16 g | Vitamin A: 946 IU | Vitamin C: 37 mg | Calcium: 45 mg | Iron: 2 mg