Chicken Cilantro Avocado Pasta Salad

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🥘 Ingredients

1

Cook dried macaroni in a pot of boiling, salted water. Overcook the pasta by 3 or 4 minutes longer than the package says. Overcooking the pasta will let it be perfectly chewy when cooled down in the salad, instead of just hardening up.

dried macaroni: 227 g
2

Strain the pasta.
3

Spread the pasta onto a baking sheet to cool.
4

Dice cooked chicken breast into bite-sized cubes.

cooked chicken breast: 227 g
5

Broil or grill corn .

corn: 100 g
6

Slice the kernels off the corn.
7

Dice red onion .

red onion: 1/2
8

Quarter cherry tomatoes .

cherry tomatoes: 75 g
9

Dice avocado .

avocado: 1/2 large
10

Mince cilantro and roasted hatch chilis .

cilantro: 30 g, roasted hatch chilis: 30 g
11

Add plain nonfat yogurt , mayo , juice from lime , kosher salt , cayenne pepper , garlic powder , and MSG to a container.

plain nonfat yogurt: 100 g, mayo: 20 g, lime: 1, kosher salt: 5 g, cayenne pepper: 5 g, garlic powder: 1 g, MSG: 1 g
12

Mix until combined.
13

Give it a taste and adjust as needed.
14

Combine pasta, chicken, tomatoes, onion, avocado, corn, cilantro, and hatch chilis in a large bowl or container.
15

Add dressing until everything is well covered.
16

You don’t have to add all the dressing - mix to your desired level of coverage.
17

Let the pasta salad rest in the refrigerator for at least ⏱️ 1 hour before serving. It’s even better overnight.