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!
1-2tbsps.red chili pepperpetite diced, more or less to taste
Dressing
¼cuplemon juiceor 1 lemon
3tbsps.olive oil
1tsp.salt
1tbsps.Dijon mustard
1tbsp.honey
½tsp.fresh cracked pepper
½tsp.chili flakes
¾tsp.dry oregano
1-2clovesgarlicminced
Instructions
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.
Notes
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!