By Rommel Sison
Chicken Cilantro Avocado Pasta Salad
This pasta salad adds in chicken and replaces the classic mayo dressing with a yogurt base for a high protein, low-fat recipe. Experiment with the dressing, vegetables, and aromatics for different flavor profiles.
Updated at: Sat, 07 Oct 2023 21:58:13 GMT
Nutrition balance score
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Ingredients
2 servings
Instructions
Prep the Pasta & Chicken
Step 1
Add your pasta to a pot of boiling, salted water. Make sure to overcook the pasta by 3 or 4 minutes longer than the package says. Overcooking the pasta will let it be perfectly chewy when cooled down in the salad, instead of just hardening up. Once the overcooked pasta is done, strain it off and spread it onto a baking sheet to cool. Take your cooked chicken breasts (poached, baked, or grilled), and dice them into bite-sized cubes.
Prepare Vegetables and Dressing
Step 2
Broil or grill your corn, then slice the kernels off. Slice your onion, quarter the cherry tomatoes, cube up the avocado, and mince the cilantro and hatch chilis. For the dressing, add the yogurt, mayo, lime juice, cayenne, garlic powder, and msg to a container and mix until combined. Give it a taste and adjust as needed.
Assembly
Step 3
Combine cooked pasta, chicken, vegetables, and dressing in a large bowl or container until everything is well covered. You don’t have to add all the dressing - mix to your desired level of coverage. I like letting my mac salad rest in the fridge for at least 1 hour before serving — it’s even better overnight.
