Fresh Avocado Tomato Chicken Pasta Salad

A vibrant and nourishing dish that combines succulent chicken, creamy avocado, and ripe tomatoes all tossed together with pasta.

Prep Time 15

Cook Time 30

Total Time 45

Course Main

Cuisine American

Servings 4 servings

2 cups Pasta Choose your favorite pasta shape such as fusilli or penne, uncooked.
2 medium Chicken Breasts Boneless, skinless, cooked and diced.
1 ripe Avocado Diced.
1 cup Cherry Tomatoes Halved.
1 small Red Onion Finely chopped.
¼ cup Fresh Parsley Chopped.
3 tablespoons Olive Oil Extra virgin.
2 tablespoons Lemon Juice Freshly squeezed.
Salt and Pepper To taste.

Begin by cooking the pasta according to the package instructions. Use a large pot of salted water and bring it to a rolling boil. Once boiling, add the pasta and cook until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
While the pasta cooks, prepare the chicken. If you haven’t cooked the chicken yet, season your chicken breasts with salt and pepper. Heat a skillet over medium heat, add a drizzle of olive oil, and cook the chicken for about 6-7 minutes on each side until fully cooked and golden brown. Remove from heat and let it rest before dicing.
Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process.
In a large mixing bowl, combine the diced chicken, cooled pasta, and halved cherry tomatoes. Mix gently to avoid breaking the tomatoes.
Add the diced avocado to the bowl and fold gently to avoid mashing.
Add the finely chopped red onion and fresh parsley to enhance flavor and texture.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad mixture and gently toss until well coated.
Taste the salad and adjust seasonings as needed.
Let the salad sit for about 10 minutes before serving to allow flavors to meld.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh.

Keyword Easy