Italian Chicken Pasta Salad
This Italian Chicken Pasta Salad is made in just under 20 minutes from start to finish.
Heat a pot of cold water to boiling.
While the water is heating up, shred the chicken if not already shredded.
Add pasta to boiling water and cook the pasta as directed. Drain.
Mix olive oil, White wine vinegar, and Italian seasoning. Set aside.
In a large bowl, combine pasta, chicken, diced avocado, sliced tomatoes, and chopped basil. Top with homemade Italian dressing and mix well.
Squeeze fresh lime juice over salad and sprinkle with salt and pepper lightly before serving.
Changle things up and add in a few extras such as: diced green bell pepper, sliced red onion, crumble in cooked bacon, sliced sweet banana peppers, and top with freshly grated parmesan cheese.
You can also use chicken breasts in this recipe if you can’t get a Rotisserie chicken. Just boil two large boneless skinless chicken breasts and then shred them.
Squirt extra lime juice on any visible avocado to keep them from browning.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Calories: 716kcal | Carbohydrates: 64g | Protein: 18g | Fat: 44g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 40mg | Potassium: 640mg | Fiber: 7g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 2mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!