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Healthy Chicken Pasta Salad with Avocado & Tomato

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This Healthy Chicken Pasta Salad with Avocado & Tomato is a fresh, hearty, and flavorful meal packed with juicy chicken, creamy avocado, sweet cherry tomatoes, and tender pasta tossed in a zesty lemon-garlic vinaigrette. It’s light but satisfying, perfect for meal prep, lunches, or summer dinners.

Ingredients

Scale

For the Salad:

  • 8 oz (225 g) short pasta (rotini, penne, or bow ties)

  • 2 cups cooked chicken breast, diced or shredded (grilled or rotisserie)

  • 1 large ripe avocado, cubed

  • 1½ cups cherry or grape tomatoes, halved

  • 1 cup cucumber, diced

  • ¼ small red onion, thinly sliced

  • Handful of fresh basil, roughly torn

  • 2 Tbsp grated Parmesan cheese (optional)

  • Salt and black pepper, to taste

For the Lemon-Garlic Vinaigrette:

  • 3 Tbsp olive oil

  • 2 Tbsp fresh lemon juice

  • 1 tsp Dijon mustard

  • 1 tsp honey

  • 1 small garlic clove, minced

  • Salt and black pepper, to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente (about 1 minute less than package directions). Drain and rinse briefly under cold water to stop cooking.

  2. Prepare the dressing: In a small bowl, whisk lemon juice, Dijon mustard, honey, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking until smooth and emulsified.

  3. Cook or prep chicken: If using raw chicken, season lightly with salt and pepper, sear or grill until cooked through, then dice. For rotisserie chicken, just shred and set aside.

  4. Prep the veggies: Halve tomatoes, dice cucumber, thinly slice onion, and cube avocado. Toss avocado with a few drops of lemon juice to prevent browning.

  5. Assemble the salad: In a large bowl, combine pasta, chicken, tomatoes, cucumber, onion, and basil. Drizzle over the dressing and toss gently to coat.

  6. Finish and serve: Add avocado and Parmesan last, gently toss once more. Taste and adjust seasoning. Serve immediately or chill for 30 minutes for a cold salad.

Notes

  • Meal Prep: Keep dressing separate if storing for more than a day; mix before serving.

  • Storage: Store in an airtight container up to 2 days in the fridge. Add avocado just before serving.

  • Substitutions: Swap chicken for shrimp, tuna, or chickpeas for a vegetarian option.

  • Make It Creamy: Stir in a spoonful of Greek yogurt to the vinaigrette for a creamier texture.

  • Extra Crunch: Add toasted almonds or sunflower seeds before serving.

Nutrition

Find it online: https://www.wellnesswarrior.org/chicken-pasta-salad-with-avocado-tomato/