Chipotle Chicken Pasta

Step 1

Preheat oven to 375°F. Grease a rimmed baking sheet with nonstick cooking spray; set aside.

Step 2

In a medium mixing bowl, combine the cumin, garlic powder, chili powder, smoked paprika, black pepper, and cayenne pepper (if using); stir to combine.

Step 3

Add the chicken and toss to coat evenly. Place chicken on prepared baking sheet and bake for 25 to 30 minutes, until cooked through and a meat thermometer inserted into the thickest part of chicken registers 165°F.

Step 4

Remove from oven, cool completely, and shred into small bite-sized pieces using two forks; set aside.

Step 1

In a large pot of boiling lightly salted water, cook pasta until al dente according to package directions. Drain in a colander and lightly drizzle and toss with olive oil to prevent pasta from sticking.

Step 2

In a large mixing bowl, combine all of the ingredients, except the avocado, and toss to combine. Add shredded chicken and stir to combine. Add avocado and lightly toss to combine.

In a small mixing bowl, whisk together all of the ingredients. Drizzle half the dressing over the salad and toss to coat evenly. Refrigerate for at least 1 hour before serving. When ready to serve, add remaining dressing and toss gently to coat. Store in an airtight container in the refrigerator for up to 4 days.