Step 1

Bring large pot of salted water to boil over high heat. Cook pasta according to package directions. Drain pasta and rinse with cold water. Set aside.

Step 2

Meanwhile, place chicken in a single layer on microwave-safe plate. Microwave on high for 1 to 2 minutes, until fully heated through. Cut into 1-inch pieces.

Step 3

Whisk thawed cilantro olive oil, lime juice and garlic together in large bowl until combined. Add pasta, chicken, tomatoes, queso fresco, red onion and mango, and toss to coat. Add avocado, and toss until just coated. Season with salt and pepper, to taste. Serve and enjoy.

Step 4

Chop 1/2 cup herbs, such as fresh parsley, cilantro, thyme, tarragon, chives, dill, rosemary or basil.

Step 5

Spoon a few teaspoons of herbs into each slot of a 16 slot ice cube tray. Cover herbs with olive oil. Freeze until solid, about 4 hours.

Step 6

Break herb cubes into an air-tight, freezer-safe container. Keep frozen for up to 6 months.