Description
A healthy and flavorful chicken pasta salad featuring avocado, perfect for lunch or a potluck.
Ingredients
Scale
- 2 medium cooked chicken breasts, shredded or chopped (about 300g)
- 2 ripe avocados, pitted and diced (about 400g)
- 1 pound cooked rotini pasta (about 450g)
- 1/2 cup chopped red onion (about 75g)
- 1 cup cherry tomatoes, halved (about 150g)
- 1/2 cup freshly chopped basil (about 15g)
- Salt and fresh cracked pepper, to taste
- 1/2 cup white wine vinegar (about 120ml)
- 1 tablespoon Italian seasoning (about 15g)
- 3/4 cup extra virgin olive oil (about 180ml)
Instructions
- Cook the Chicken: Start by cooking your chicken until it is nicely browned and fully cooked through, ensuring it is safe to eat. Avoid overcooking to prevent dryness.
- Boil the Pasta: Next, boil your rotini pasta in salted water until it is al dente. Stir occasionally to prevent sticking, and check for a firm bite.
- Prep the Veggies: Chop the red onion, cherry tomatoes, and basil while the chicken and pasta are cooking. Aim for uniform sizes for consistency in your salad.
- Combine It All: In a large bowl, add the chicken, pasta, red onion, cherry tomatoes, and basil. Gently mix to combine everything, ensuring a vibrant look.
- Add the Dressing: Drizzle the white wine vinegar, olive oil, and Italian seasoning over the mixture. Toss lightly to incorporate the dressing without saturating the salad.
- Incorporate Avocado: Carefully chop the avocados and add them last to the mixed ingredients. Squeeze lime juice over the avocados immediately after cutting to prevent browning.
- Chill & Serve: Let the salad chill in the refrigerator for about 15 minutes before serving. This helps the flavors meld together. Consume within a day or two to maintain freshness.
Notes
- Storage Tips: Store in an air-tight container in the fridge for up to 3 days. Avoid keeping longer due to avocados turning brown.
- Expert Tips: Use lemon or lime juice on avocado to prevent browning. When making ahead, omit the avocado until serving. For a quick meal, leftover grilled chicken can be substituted for rotisserie chicken.
- Reheating Instructions: This salad is best served cold and does not require reheating.
- Serving Suggestions: Pair with a crisp green salad or serve alongside grilled vegetables. Add crusty bread for a complete meal.
- Recipe Variations: Replace avocado with grilled veggies for a summer twist or add feta cheese for a salty contrast. Substitute quinoa instead of pasta for a healthier grain option.
- Ingredient Notes: For a milder dressing flavor, you can replace white wine vinegar with apple cider vinegar. If you want more protein, consider adding beans.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg