Description
Chicken avocado tomato pasta salad is a fresh and creamy cold salad featuring tender chicken, ripe avocado, juicy cherry tomatoes, and a bright herb-infused vinaigrette.
Ingredients
12 oz rotini or farfalle pasta
2 cups cooked chicken breast, chopped
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup fresh basil, chopped
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 clove garlic, minced
Salt, to taste
Black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil and cook pasta until al dente.
2. Drain the pasta and rinse under cold water until fully cooled.
3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
4. In a large bowl, combine the cooled pasta, chicken, cherry tomatoes, and red onion.
5. Add the dressing and toss gently to coat.
6. Right before serving, fold in the diced avocado and fresh basil to prevent the avocado from browning.
7. Serve immediately for the best texture.
Notes
Add the avocado just before serving to keep it fresh and green.
If you have leftovers, squeeze extra lemon juice over the avocado to slow oxidation.
Use ripe but firm avocados for the best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 45mg