Can I make this without yogurt?

Yes! Replace the yogurt with 1 extra tablespoon of olive oil and 1 teaspoon of Dijon mustard for body. It’ll be a classic vinaigrette version.

Can I use canned chicken?

You can. It’s not as flavorful as freshly cooked or rotisserie chicken, but in a pinch it works fine. Just make sure to drain it well.

Can I use a different protein?

Absolutely. Try cooked shrimp, tuna, or even hard-boiled eggs. The dressing and veggies work with almost any protein.

How can I make this gluten-free or dairy-free?

For gluten-free, use gluten-free pasta. For dairy-free, skip cheese and use an olive oil–only dressing (omit yogurt). The salad is still creamy thanks to the avocado.

Can I add more veggies?

Definitely. This salad loves color! Try baby spinach, roasted zucchini, chopped bell pepper, or cucumber.

Healthy Chicken Pasta Salad with Avocado & Tomato

Healthy Chicken Pasta Salad with Avocado Tomato

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A fresh, wholesome chicken avocado pasta salad packed with juicy tomato, creamy avocado, tender chicken, and a light lemon-yogurt dressing. It’s quick, nourishing, and full of vibrant flavor, perfect for healthy lunches, meal prep, or a light summer dinner. Ready in just 30 minutes!

Author: Jane Summerfield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Salad / Main Dish
Method: Tossed / No-Bake
Cuisine: American, Mediterranean-inspired

Ingredients

Scale

For the Salad:

8 oz (225 g) short pasta (fusilli, penne, or rotini)
2 cups cooked chicken breast or thighs, shredded or chopped
1 large ripe avocado, diced
2 cups cherry or grape tomatoes, halved
¼ cup red onion, finely chopped (optional)
¼ cup fresh basil or parsley, chopped
¼ cup crumbled feta or goat cheese (optional)

For the Dressing:

3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tbsp plain Greek yogurt
1 garlic clove, minced
½ tsp dried oregano
Salt & black pepper, to taste

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Instructions

Cook the pasta:
Bring a pot of salted water to a boil. Cook pasta until al dente. Drain and rinse under cold water to stop cooking.
Prepare the chicken:
If using raw chicken, season lightly with salt and pepper and cook on a grill pan or skillet until golden and cooked through (about 4–5 minutes per side). Slice or shred once cooled slightly.
Make the dressing:
In a small bowl, whisk olive oil, lemon juice, yogurt, garlic, oregano, salt, and pepper until creamy. Adjust seasoning to taste.
Assemble the salad:
In a large bowl, add pasta, chicken, tomatoes, red onion, and herbs. Pour over two-thirds of the dressing and toss gently to coat.
Add avocado and cheese:
Fold in diced avocado and feta/goat cheese. Drizzle remaining dressing and toss gently to combine.
Serve or chill:
Enjoy right away or chill for 20–30 minutes. Garnish with extra herbs and lemon wedges if you like.

Notes

For best texture, add avocado just before serving.
Great for meal prep: keep dressing and avocado separate until ready to eat.
Substitute yogurt with 1 tsp Dijon mustard for a dairy-free option.
Whole-wheat or gluten-free pasta works perfectly too.
Store leftovers in an airtight container for up to 2 days.

Nutrition

Serving Size: 1¼ cups (approx.)
Calories: 410 Sugar: 3 g Sodium: 230 mg Fat: 20 g Saturated Fat: 4 g Unsaturated Fat: 15 g Trans Fat: 0 g Carbohydrates: 28 g Fiber: 5 g Protein: 32 g Cholesterol: 75 mg

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