Heatwave Chicken Pasta Salad
When it’s this hot, cold pasta salads FTW every time. I actually make this pretty often during summer, slightly adjusting according to whatever needs using up for that day, the dressing is so creamy and delicious - the fresh basil and mint really elevate it so don’t skip it!
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Nutrition Facts
EstimatedPer serving
Calories
435 cal
Protein
15 g
Carbs
29 g
Fat
31 g
Fiber
5 g
Zest Score
An incredibly fast and practical summer salad, but it leaves you guessing on serving sizes and when to add the listed spices.
Ingredients
- 1 1/2 cups cooked pasta
- 1 cup tomatoes
- 1 cup cucumber
- 1 cup sweetcorn
- 1 cup avocado
- 1 cup cooked chicken
- 4 tbsp mayonnaise
- 1 tbsp cream cheese (or ricotta)
- 3 tbsp extra virgin olive oil (or avocado oil)
- 1 tbsp fresh mint leaves (finely chopped)
- 1 tbsp fresh basil leaves (finely chopped)
- 1/2 tsp salt (or to taste)
- 1/2 tsp pepper
- 1/4 cup water (to loosen)
- grated Parmesan (optional)
- paprika (for seasoning chicken)
- oregano (for seasoning chicken)
- onion powder (for seasoning chicken)
- garlic powder (for seasoning chicken)
Instructions
- 1
In a large bowl, combine the cooked pasta, tomatoes, cucumber, sweetcorn, avocado, and cooked chicken.
- 2
In a small bowl, whisk together the mayonnaise, cream cheese (or ricotta), extra virgin olive oil (or avocado oil), finely chopped mint, finely chopped basil, salt, pepper, and water until smooth and creamy.
- 3
Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
- 4
Taste and adjust seasoning if needed. Serve chilled or at room temperature. Optional: top with grated Parmesan.