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- 2 cups whole wheat pasta (fusilli or rotini) - 1 cup cooked chicken breast, shredded - 1 ripe avocado, diced - 1 cup cherry tomatoes, halved - ½ cucumber, diced - ¼ red onion, finely chopped - ¼ cup Greek yogurt - 2 tablespoons lime juice - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro or parsley for garnish This salad packs a punch of health. Whole wheat pasta offers fiber for digestion. Chicken is a great source of lean protein, helping build and repair muscles. Avocado provides healthy fats that support heart health. Cherry tomatoes bring antioxidants that fight cell damage. Cucumber adds hydration and crunch. Greek yogurt boosts protein and probiotics, aiding gut health. Lime juice gives a fresh flavor and vitamin C. This mix makes a balanced meal! If you need to make swaps, it's easy! Use gluten-free pasta if you avoid gluten. For a plant-based option, replace chicken with chickpeas or tofu. Swap Greek yogurt with a dairy-free yogurt for a vegan choice. You can use lemon juice instead of lime if you prefer that flavor. Don't hesitate to play with the veggies too; bell peppers or spinach work well! Enjoy your cooking adventure with these fun swaps. First, you need to cook the whole wheat pasta. Use fusilli or rotini for best results. Bring a large pot of water to a boil. Add a pinch of salt to the water. Cook the pasta according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. Once cooked, drain the pasta. Rinse it under cold water to stop the cooking process. This also helps cool the pasta down. Now, let’s prepare the salad. In a large mixing bowl, combine the shredded chicken, diced avocado, halved cherry tomatoes, diced cucumber, and chopped red onion. Make sure to mix these ingredients well. You want every bite to have a little bit of everything. This mix adds color and flavor. Remember, the avocado is soft, so handle it gently to keep it intact. Next, let’s make the dressing. In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, garlic powder, salt, and pepper. Mix until it is smooth and creamy. This dressing adds a nice zing to the salad. Pour the dressing over the chicken mixture. Toss everything gently until all the ingredients are well coated. Finally, add the cooled pasta to the salad. Toss again to combine. Chill the salad in the refrigerator for about 30 minutes. This helps the flavors blend well. When you’re ready to serve, garnish with fresh cilantro or parsley. For the full recipe, check out the section above. To make your salad great, focus on the texture. Use whole wheat pasta. It adds a nice chew. Cook the pasta until it's al dente. This means it’s firm, not mushy. Rinse the pasta in cold water to stop cooking. This keeps the pasta from getting sticky. When you mix in the avocado, be gentle. You want it to stay chunky. Add more flavor with fresh herbs. You can use cilantro or parsley for a fresh taste. Lime juice brightens everything up. You can also add a pinch of chili flakes for heat. If you love garlic, use fresh minced garlic instead of garlic powder. This adds a punch. Taste your salad before serving. Adjust salt and pepper to make it perfect. You can make this salad ahead of time. Prepare the pasta and veggies a day before. Keep the dressing separate until serving. This helps the salad stay fresh. The flavors mix well if you let it sit for 30 minutes. Just remember to store it in the fridge. This keeps the ingredients crisp and tasty. For the full process, check out the Full Recipe. {{image_2}} You can swap out chicken for other proteins. Try grilled shrimp for a seafood twist. You might also use diced turkey or even canned tuna. For a vegetarian option, use chickpeas or black beans. Each protein adds its own flavor and texture. Feel free to get creative with your veggies. Bell peppers add crunch and color. Spinach or kale brings in a healthy boost. You can also use broccoli florets or snap peas for added fun. Mixing in different veggies will keep your salad fresh and exciting. The dressing can change with your mood or taste. Instead of Greek yogurt, try a tahini or avocado dressing for creaminess. A vinegar-based dressing with balsamic or apple cider vinegar gives a tangy twist. Add herbs like dill or basil for extra flavor. Each dressing option can transform the salad into something new. For the full recipe, check out Healthy Chicken Pasta Salad with Avocado. To keep your Healthy Chicken Pasta Salad with Avocado fresh, store it in an airtight container. Make sure to cool the salad before you seal it. This helps prevent condensation, which can lead to sogginess. If you have any leftover dressing, store it separately to keep the salad crisp. Use glass or BPA-free plastic containers for storage. Glass containers work well because they do not stain or hold odors. Choose containers that are the right size for your leftovers. This helps minimize air exposure, keeping your salad tasty. Your salad will last in the fridge for about 3 days. After that, it may lose its flavor and texture. Avoid freezing this salad, especially with the avocado. Freezing can change the avocado’s texture, making it mushy. If you want to enjoy this salad later, consider storing the ingredients separately. This way, you can combine them fresh when you're ready to eat. Yes, you can use regular pasta. Whole wheat pasta adds more fiber. It also gives a nutty taste. Regular pasta works just as well for this salad. You may want to cook it slightly less for a firmer bite. You can add many healthy options. Consider bell peppers, spinach, or olives. Chickpeas are a great protein boost. You can also toss in some grated carrots for extra crunch. Nuts like almonds or walnuts can add a nice texture. To stop the avocado from browning, use lime juice. The acid in lime slows down browning. You can also keep the pit in the bowl. Cover the salad tightly with plastic wrap if you store it. Yes, this recipe is very kid-friendly. Kids often love pasta and chicken. The creamy avocado and yogurt dressing add a fun taste. You can adjust the spices to suit their palates. Serve it in colorful bowls for extra fun. Absolutely! Swap the chicken for chickpeas or tofu. Use a plant-based yogurt instead of Greek yogurt. This way, you keep the creaminess while making it vegan. Add some nuts for protein to balance the salad. Check the Full Recipe for more tips. This blog post covered the key ingredients, their nutritional benefits, and dietary substitutions. I shared step-by-step instructions for cooking pasta, making the salad, and creating dressing. Tips for texture, flavors, and advance prep can elevate your dish. We explored variations with proteins, veggies, and dressings. Finally, I provided storage info, including leftovers and shelf life. In summary, this salad is easy, nutritious, and versatile. It’s a dish you can enjoy on any occasion.

Healthy Chicken Pasta Salad with Avocado

Looking for a refreshing and nutritious meal? Try this Healthy Chicken Pasta Salad with Avocado! Packed with whole wheat pasta, shredded chicken, fresh veggies, and a creamy Greek yogurt dressing, it’s a delightful dish that's perfect for lunch or dinner. Ready in just 45 minutes, this salad is both satisfying and simple to make.
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Ingredients
  

2 cups whole wheat pasta (fusilli or rotini)

1 cup cooked chicken breast, shredded

1 ripe avocado, diced

1 cup cherry tomatoes, halved

½ cucumber, diced

¼ red onion, finely chopped

¼ cup Greek yogurt

2 tablespoons lime juice

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

Begin by cooking the whole wheat pasta according to package directions until al dente. Drain and rinse under cold water to cool down.

    In a large mixing bowl, combine the shredded chicken, diced avocado, halved cherry tomatoes, diced cucumber, and chopped red onion.

      In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, garlic powder, salt, and pepper until smooth.

        Pour the yogurt dressing over the chicken mixture and toss gently to combine everything evenly, ensuring the avocado doesn't get too mushy.

          Add the cooled pasta to the salad and toss again until all ingredients are well coated with the dressing.

            Taste and adjust seasoning if necessary.

              Chill in the refrigerator for about 30 minutes to allow the flavors to meld together.

                When ready to serve, garnish with fresh cilantro or parsley for an extra pop of color.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4