Chicken and avocado pasta salad

Cooking Salads Chicken and avocado pasta salad

Fusilli is the perfect pasta for this salad because the creamy dressing sits in the spirals, making each bite especially delicious.

Lables: Low carb Low sodium Fish free Lactose free Peanut free Sesame free Shellfish free Tree nut free
  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Rinse under cold water. Drain well. Set aside to cool.
  2. Place chicken, peppers, onion, avocado, spinach and pasta in a large bowl.
  3. Combine mayonnaise, lemon juice and thyme in a small jug. Season with salt and pepper. Drizzle salad with dressing. Toss gently to combine. Serve.

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3 cups dried fusilli pasta
3 cups shredded cooked chicken
1/2 x 285g jar piquillo peppers, drained, thinly sliced
4 green onions, thinly sliced
2 avocados, sliced
50g baby spinach, roughly shredded
1/2 cup whole-egg mayonnaise
1/4 cup lemon juice
2 tbsp chopped fresh thyme

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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