Chicken pasta salad
Ingredients
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- g · Boneless, skinless chicken thighs
- ml · Avocado oil
- · Lime, juiced (for chicken)
- ml · Chipotle powder (or smoked paprika)
- ml · Garlic powder
- ml · Onion powder
- A pinch · Salt, pepper and chilli flakes, to taste
- g · Plain Greek yogurt
- ml · Avocado oil mayo
- A handful · Fresh mint and basil
- · Jalapeño
- · Large lime, juiced (for dressing)
- · Garlic clove
- ml · Water, to thin (as needed)
- g · High-protein or any pasta
- g · Romaine, finely chopped
- g · Corn
- · Spring onions, thinly sliced
- · Red onion, finely diced
- A handful · Coriander (cilantro), for salad and garnish
- Optional, as desired · Jalapeño, cucumber or feta
Process
- Preheat your oven to 200ºC (~400ºF);
- Season chicken with chipotle, garlic and onion powder, salt, pepper, chilli flakes, oil and lime juice. Mix well;
- Roast for 30–35 minutes. Let cool slightly, then chop;
- For the dressing, blend yogurt, mayo, mint, basil, jalapeño, lime juice, garlic, salt and pepper in a small food processor until smooth. Thin with water if desired;
- Cook pasta according to package instructions. Drain and rinse;
- Prep romaine, red onion, spring onions and optional jalapeño/cucumber;
- In a large bowl, combine pasta, chicken, romaine, spring onions, red onion, corn and a handful of finely chopped coriander;
- Pour over the dressing and toss well. Top with feta, coriander and extra jalapeño slices for more heat.
Notes
- Romaine and corn weights are approximate, converted from cup measures.