Irresistible Pesto Chicken Salad: Feel Amazing! Are you looking to elevate your health and wellness while tantalizing your taste buds? Look no further than our mouthwatering Pesto Chicken Corn Avocado Pasta Salad recipe! This delightful dish is not only a flavor explosion but also a powerhouse of nutrients that will leave you feeling energized and satisfied.

Packed with lean protein from tender chicken breast and healthy fats from creamy avocado, this salad perfectly balances deliciousness and nutrition. Sweet corn adds a pop of freshness and a boost of vitamins and minerals, while the vibrant flavors of homemade pesto bring everything together in perfect harmony.

One of the greatest benefits of this recipe is its versatility. Whether you’re looking for a quick, easy weeknight meal or a crowd-pleasing dish for your next gathering, this salad fits the bill. It’s incredibly simple to customize according to your dietary preferences and needs. Swap out the pasta for gluten-free or whole-grain options, add more veggies for an extra nutritional punch, or adjust the seasonings to suit your taste.

Not only does this salad taste amazing, but it’s also great for your overall health and wellness. The wholesome ingredients are rich in essential nutrients like vitamins, minerals, and antioxidants, vital for supporting a strong immune system, promoting healthy digestion, and boosting your energy levels. Plus, the combination of protein, healthy fats, and complex carbohydrates makes it a satisfying and nourishing meal that will keep you full and satisfied for hours.

So why wait? Whip up a batch of our Pesto Chicken Corn Avocado Pasta Salad today and treat yourself to a delicious and nutritious meal that will leave you feeling happy, healthy, and full of vitality! Check out our online programs for more recipes to help you take back your health.

For the Pasta Salad:

Gluten-Free, Dairy-Free, Serves 6

• 12 ounces gluten-free pasta (such as brown rice or quinoa pasta)
• 1/4 cup chopped fresh basil
• 2 cups cooked and shredded chicken breast (about 2 small chicken breasts)
• 1 cup fresh or frozen corn kernels, cooked and cooled
• 1/4 cup chopped fresh parsley
• 1 large avocado, diced
• 1/4 cup chopped walnuts (optional)
• Salt and pepper to taste

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup chopped walnuts
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1 tablespoon fresh lemon juice
• 1/4 cup nutritional yeast (or grated Parmesan cheese, if not dairy-free)
• Salt and pepper to taste

Directions:

Cook the gluten-free pasta according to package instructions. Drain and rinse with cold water to stop the cooking process. Combine the cooked pasta, shredded chicken, corn, diced avocado, chopped basil, and chopped parsley in a large bowl. To make the pesto, combine the fresh basil leaves, chopped walnuts, and garlic in a food processor. Pulse until coarsely chopped.

Add the olive oil, nutritional yeast (or grated Parmesan cheese), and lemon juice to the food processor. Process until the mixture forms a smooth sauce—season with salt and pepper to taste. Add the pesto sauce to the pasta salad and toss to combine. If the salad seems dry, add olive oil or a splash of water to loosen the pesto. Season the pasta salad with salt and pepper to taste. If desired, sprinkle with additional chopped walnuts for extra crunch.