You know the feeling. Chicken Avocado Pasta Salad is on your “What’s for lunch?” list, but you really don’t want to deal with fancy prep or a thousand limp greens. Maybe you’re just tired of takeout messing with your wallet (again). Or maybe you’ve got a pile of leftover chicken staring at you and no clue what to do. I’ve been there—actually, way too often. Let’s talk about how dead simple and tasty this salad can be, with a few of my own twists and ways to keep it new every time.
How to make chicken avocado pasta
Honestly, chicken avocado pasta sounds complicated but it’s casual. Really, anyone can do it. You just need cooked chicken (store-bought rotisserie is magic here if you’re feeling lazy like me sometimes), some ripe avocados, your pasta of choice (I say go elbow or bowtie and ignore the haters), and a few extra tidbits for flavor.
First, cook your pasta. Cool it off so it doesn’t turn mushy or “sad-dente” as I call it. Dice up that chicken and peel an avocado (tip: don’t freak out if it’s a little brown, just scrape it off). Mix the goodies together.
Once that’s ready, pour over your creamy avocado dressing. Give it a spin, and suddenly you’ve got a meal that feels like you’re eating at a five-star restaurant but without the waiter rolling his eyes. Most days, I even double the recipe so I can claim “meal prep” and skip stressful cooking during the week.
“I never knew salad could actually make me excited for lunch. This is my third week making it for work and my coworkers keep asking for the recipe! It’s that good.”
Ingredients for Avocado Pasta Salad
You don’t need a zillion things. Here’s what I grab when the mood for chicken avocado pasta salad hits:
- About 2 cups chopped cooked chicken (rotisserie chicken, grilled, or whatever’s hiding in the fridge)
- 8 ounces dried pasta (bowtie, penne—shape your heart desires)
- 2 perfectly ripe avocados (if yours are hard as a rock, try a banana in a bag trick overnight)
- 1/3 cup cherry tomatoes, halved (or more, who’s judging?)
- 1/4 cup red onion, finely diced (optional but adds crazy good bite)
- A handful of chopped fresh cilantro (or leave out if you’re anti-cilantro, I get it)
- Juice from 1–2 limes (start with one, taste, then add more if you’re a citrus fiend)
- Salt and pepper (good pinch each)
- Olive oil (drizzle, roughly a tablespoon)
Bonus points: feta cheese, toasted pine nuts, sweetcorn, or even bacon bits for extra oomph.
How to make creamy avocado dressing
Now, this is hands-down my favorite part. The dressing turns ho-hum pasta into something folks think took way more effort than it did.
I toss one ripe avocado, the fresh lime juice, a big spoonful of Greek yogurt (like 1/4 cup), splash of olive oil, pinch of salt, grind of pepper, and a smidge of garlic powder into my blender. Whiz it silly. Don’t have a blender? Mash it all in a bowl with a fork and a little elbow grease—totally legit. Adjust taste after blending: some days call for more zing (extra lime) or a dash more salt.
This dressing is thick, rich, and oddly refreshing. Oh, and if it looks a bit too chunky, add a hint of water to thin it. Easy fix!
Recipe testing notes + suggested adaptations
Testing. Testing. One, two. Okay, so I’ve gone a little off-script in the past, and some of these swaps are honestly better than the OG recipe (shhh).
Swap the chicken for leftover grilled tofu if you’re feeding veggie friends. Add more lemon instead of lime sometimes—surprisingly tasty. Sun-dried tomatoes pack in incredible flavor if cherry ones are out of season or too pricey.
I keep pasta shapes fun. Kids love rotini. Grown-ups fake sophistication with penne. There’s really no “bad” combo except overcooking the pasta—don’t do that, trust me.
Feeling bold? Mix in a spoonful of pesto with your dressing, or throw in a handful of arugula just before serving for a peppery kick. This dish is honestly a canvas for whatever is crowding your fridge—flexibility is the secret sauce.
What to serve with your chicken avocado pasta
Okay, you’ve got this epic bowl of chicken avocado pasta salad. Now what? Here are some easy ways to serve it up or take it to the next level:
- Pair it with a bowl of soup (tomato or minestrone is my lazy-day winner).
- Serve next to crusty garlic bread for carb happiness.
- Grab crunchy tortilla chips and scoop it up, picnic-style.
- Top with extra lime wedges and more cilantro for that “wow” finish.
Whether you lunch solo or with a gang, there’s a hundred ways to dress this salad up or down. Sometimes I toss a handful of spinach in or just eat it out of Tupperware standing over the sink (don’t judge).
Frequently Asked Questions about Chicken Avocado Pasta Salad
Q: Will the avocado turn brown if I prep today and eat tomorrow?
A: Some browning is natural, but lime in the dressing helps—a snug wrap with plastic keeps it fresher too.
Q: What can I use instead of Greek yogurt in the dressing?
A: Try plain sour cream or skip and use a splash more olive oil for a dairy-free twist.
Q: How do I store leftovers?
A: Pop the salad in an airtight tub and keep it in the fridge. It’s best within 2 days for that perfect texture.
Q: Can I eat this cold or does it need reheating?
A: Totally cold. That’s the beauty. Don’t even bother with the microwave.
Q: Is this gluten free?
A: Swap in gluten-free pasta—otherwise, everything else in the chicken avocado pasta salad is naturally gluten free.
Ready to Change Your Lunch Game?
Okay, if you’ve made it this far, good news: chicken avocado pasta salad isn’t just “another salad”. It’s easy, crowd-pleasing, plus you get to play around with flavors—the world is your mixing bowl. Trust me, you’ll love how simple and forgiving it is (not to mention filling). If you’re curious for more inspiration, check out this Chicken Avocado Pasta Salad (Creamy, Delicious and Ready in 15 …) and maybe even try The most amazing avocado pasta salad – RecipeTin Eats. Honestly, it’s about to become your “secret weapon” meal. Give it a go—then brag a little, you’ve earned it.
Chicken Avocado Pasta Salad
Ingredients
Method
- Cook your pasta according to package instructions. Drain and cool it off to prevent it from becoming mushy.
- Dice the cooked chicken and peel the avocados.
- In a large bowl, combine the cooked pasta, diced chicken, avocado, cherry tomatoes, red onion, and cilantro.
- In a blender, combine the avocado, lime juice, Greek yogurt, olive oil, salt, pepper, and garlic powder. Blend until smooth.
- Adjust the taste by adding more lime juice or salt if needed. If the dressing is too thick, add a bit of water to thin it out.
- Pour the creamy avocado dressing over the pasta salad and toss gently to coat.
- Serve immediately, or chill in the fridge for later.
