What do you bring to the cookout when you are gluten, grain, dairy free, or even low FODMAP?
This cilantro chicken pasta salad uses fresh, whole food ingredients. You get protein from the chicken and pasta, and oh so healthy cilantro. I like using chickpea or lentil pasta because it is higher in protein and fiber than other gluten free pastas. Be sure that the only ingredient is chickpeas and lentils (maybe water or sea salt).
Feel free to throw in any additional raw veggies that you might have on hand to up the nutritional value.
Ingredients:
- 8 oz Chickpea or Lentil Pasta, cooked al dente
- 2 cups Chicken breast, cooked and shredded
- 1 pint Cherry Tomatoes, halved
- 1/4 cup Cucumber, chopped
- 2 tbs Cilantro, chopped for topping
Dressing
- 1/4 cup Garlic Infused Olive Oil
- 2 tbs Lime Juice
- 1 tsp Sweetener (Swerve, Munkfruit, or honey)
- 1/4 tsp Sea Salt
- 2 tbs Cilantro, chopped
- 2 tbs Unsweetened Plain Dairy free Yogurt (I use Kite Hill brand)
Instructions:
- Combine all ingredients for the dressing in a blender until combined. Set aside.
- Toss together pasta, chicken, tomatoes, and cucumber. Add dressing a little bit at a time until coated (you may have leftovers).
- Top with extra cilantro. Sliced avocado, a little lime juice, or shredded cheese would be nice additions as well. Serve warm or cold. Store in refrigerator up to 3 days.
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