Description
A fresh and healthy chicken pasta salad featuring tender shredded chicken, creamy avocado, juicy cherry tomatoes, and fragrant basil, all tossed in a zesty Italian vinaigrette. Perfect as a light lunch or a flavorful side dish, this salad combines simple ingredients for a nutritious and satisfying meal.
Ingredients
Scale
Salad Ingredients
- 2 medium cooked chicken breasts, shredded or chopped (rotisserie chicken recommended)
- 2 ripe avocados, pitted and diced
- 1 pound cooked rotini pasta, chilled
- 1/2 cup chopped red onion
- 1 cup cherry tomatoes, halved
- 1/2 cup freshly chopped basil
- Salt and fresh cracked pepper, to taste
Dressing Ingredients
- 1/2 cup white wine vinegar
- 1 tablespoon Italian seasoning
- 3/4 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Combine the salad ingredients: In a large bowl, add the shredded chicken, cooked and chilled rotini pasta, chopped red onion, diced avocado, halved cherry tomatoes, and freshly chopped basil. Mix gently to evenly distribute all ingredients without mashing the avocado.
- Prepare the dressing: In a jar with a tight-fitting lid, pour in the white wine vinegar, Italian seasoning, extra virgin olive oil, and salt and pepper to taste. Seal the jar and shake vigorously until the dressing is fully emulsified and well combined.
- Toss the salad with dressing: Drizzle the prepared dressing over the salad mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the flavorful dressing. Taste and adjust seasoning if needed with extra salt and pepper.
- Serve or chill: Serve the chicken pasta salad immediately for the freshest flavors, or cover and refrigerate to let the flavors meld for later enjoyment. This salad is delicious both cold and at room temperature.
Notes
- Use rotisserie chicken for quick preparation and extra flavor.
- Chill the pasta before mixing to keep the salad refreshing.
- Be gentle when mixing to avoid mashing the avocado.
- Adjust vinegar and oil quantities for a more tangy or milder dressing based on preference.
- This salad can be made a few hours ahead and refrigerated to improve flavor melding.
- For a lighter version, substitute olive oil with a light vinaigrette or lemon juice.
