Mango Chicken Pasta Salad

1. Cook the pasta according to the package instructions. Drain and allow it to cool completely.
2. Dice the chicken breast, season with salt and black pepper, then cook in a small amount of oil until golden brown. Let it cool.
3. Dice the cucumber, red onion, avocado, and mango into bite-sized pieces. Drain the sweet corn.
4. In a large bowl, combine the Fino Vegajó Vegagurt Plain Plant-Based Yogurt Alternative, Fino Vegajó Vegaföl, light mayonnaise, and balsamic vinegar. Season with salt and freshly ground black pepper.
5. Add the cooled pasta and cooked chicken to the dressing, followed by the diced vegetables, sweet corn, and mango. Gently toss everything together, being careful not to mash the avocado.
6. Cover and refrigerate for at least 2–3 hours to allow the flavors to develop.

Tip: Before serving, gently toss the salad once more. If needed, adjust the seasoning with a little more salt, black pepper, or balsamic vinegar. Best served chilled.