Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 12 ounces (340g) whole wheat pasta (penne, rotini, or fusilli recommended)
  • 1 cup (about 8 oz/225g) cherry tomatoes, halved
  • 1/2 cup (60g) red onion, thinly sliced
  • 1/2 cup (50g) crumbled feta cheese (optional)
  • 1/4 cup (30g) pine nuts or walnuts, toasted
  • 2 ripe avocados
  • 1/2 cup (120ml) packed fresh basil leaves
  • 1/4 cup (60ml) grated Parmesan cheese
  • 2 cloves garlic
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30ml) olive oil
  • 1/4 cup (60ml) water
  • 1/4 teaspoon (1g) salt
  • 1/8 teaspoon (0.5g) black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water. Set aside.
  2. Season chicken breasts with salt and pepper. Heat olive oil in a skillet or grill pan over medium-high heat. Cook chicken until cooked through and internal temperature reaches 165°F (74°C), about 5-7 minutes per side. Let cool slightly, then dice or shred.
  3. In a blender or food processor, combine avocado, basil, Parmesan, garlic, lemon juice, olive oil, water, salt, and pepper. Blend until smooth and creamy, adding more water if needed to achieve desired consistency.
  4. Toast pine nuts or walnuts in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant.
  5. In a large bowl, combine cooked pasta, chicken, cherry tomatoes, red onion, and feta cheese (if using). Pour avocado pesto dressing over the salad and toss gently to combine.
  6. Sprinkle toasted nuts over the salad. Serve immediately or chill for later.