Chicken Fajita Pasta Salad (gluten & dairy free)

Updated at: Thu, 17 Aug 2023 09:47:02 GMT

Step 1

Boil the noodles according to the package instructions. Once they’re done, drain and rinse them with cool water. Transfer to large mixing bowl.

Step 2

While the noodles are cooking, combine all of the Fajita Seasoning in a small bowl. Mix and set aside. In a separate small bowl, combine all of the Dressing ingredients. Mix and set aside.

Step 3

In a large skillet over medium heat, add the avocado or coconut oil along with the chopped bell pepper, onion, and jalapeno. Saute those until slightly soft.

Step 4

Cut the chicken breasts into small bite-size pieces (about 1-2 inches thick). Rub half of the Fajita Seasoning into the chicken pieces. Add chicken pieces to the skillet with bell pepper mixture. Toss to combine everything and continue to cook until the chicken is fully cooked through. Then, add all of the remaining Fajita Seasoning and mix to combine. **Note: If there’s extra liquid in the pan, you can either drain it or continue to cook without a lid to allow some of the liquid to evaporate. But, be careful not to “dry out” the chicken.

Step 5

Transfer the skillet mixture to the mixing bowl with the noodles. Then, add the cherry tomatoes and dressing. Toss to make sure everything is combined. At this point, feel free to add a bit more sea salt and pepper, if desired.

Step 6

Transfer the pasta salad to your meal prep containers, garnish with fresh cilantro (optional), and store in the fridge for up to 5 days. This pasta can be eaten at room temperature, cool, or warm. **You can freeze this pasta if you’re concerned about freshness throughout the week. It will stay good in the freezer for up to a month.

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