Description
A nutrient-packed pasta salad combining grilled chicken, black beans, corn, avocado, and whole-grain pasta in a zesty lime-cilantro dressing. Chilled for maximum flavor.
Ingredients
8 oz whole-grain pasta (dry)
2 (6-oz each) grilled chicken breasts
1 (15-oz) can black beans (rinsed)
1 (15-oz) can black corn (rinsed)
2 medium avocados
3 tbsp lime juice
2 tbsp cilantro stems (or dry oregano)
1 tbsp olive oil
1 tbsp Greek yogurt
1 tbsp lemon juice
Salt and pepper to taste
1 tbsp silkened pureed tofu (optional)
Tortilla chips (crumbled, for serving)
Instructions
Boil whole-grain pasta until al dente; drain and cool completely under running water
Dice grilled chicken into bite-sized pieces; toss with 1 tbsp olive oil
In a large bowl, combine cooled pasta, black beans, black corn, and chicken
To make dressing: Whisk lime juice, cilantro stems, Greek yogurt, lemon juice, salt, and pepper
Pour dressing over salad and toss gently until fully coated
Cover and refrigerate for 2-24 hours
Before serving, add diced avocado and crumbled tortilla chips
Adjust seasoning with additional salt and lime juice if desired
Notes
Cool pasta under running water to enhance texture
Use a microplane for quick cilantro stem grating
Silkened tofu adds plant-based creaminess to the dressing
Freeze cooked chicken for meal prep
For vegan version: substitute chicken with tempeh and Greek yogurt with silken tofu puree
- Prep Time: 20
- Cook Time: 15
- Category: Trending
- Method: Chilling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving (approximately 2 cups)
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 85mg
