A healthy and delicious Chicken Pasta Salad perfect for meal prep or for a picnic! Make two different dressings to keep it interesting. You get two recipes in one here: Asian and Italian Pasta Salad with Chicken!
Prep: Bring a large pot of water to the boil and preheat oven to 450F (200C).
Pasta: Cook Chickapea Pasta as instructed on the packaging.
Chicken: Cube chicken breast add about 1-2 tsp avocado oil, sea salt and pepper to it and spread out in one layer on a baking sheet. Bake for 8-10 minutes or until the internal temperature reaches 165F.
Veggies: In the meantime, peel and grate (or julienne) carrots. Wash, deseed and dice bell peppers. Slice and rinse red cabbage. Wash and spin dry lettuce.
Asian-style dressing: Add 1 tsp rice vinegar, 1 tsp tamari, 1 tsp sesame oil, 1 tsp honey and 3 tsp avocado oil to the bottom of your container or a separate small container and whisk or shake until completely combined.
Italian-style dressing: Add 2 finely chopped sun-dried tomato, 1 Tbsp finely chopped fresh basil, 1 tsp dijon mustard, 1 tsp apple cider vinegar, 1 tsp honey and 3 teaspoons avocado oil to the bottom of your container or a separate small container and whisk or shake until completely combined.
Build: Layer the salad ingredients starting with dressing (if not storing separate), pasta, hard veggies, then greens.
Eat right away or refrigerate for up to 3 days.