Joe Reider, Realtor
Avocado Chicken Pasta Salad
A Remarkable Summer Salad As we round the next lap on the F1 racetrack for one of the hottest summers on record here in Central Texas all thoughts turn to cooling things down. Especially via the palette! This chilled avocado chicken pasta salad is the perfect smash-up of memorable flavors from Texas and Italy compliments of avocado, basil, and tomato. Time To Prepare: About 30 minutes to make and ½ an hour for things to chill in the fridge.
For summer this salad is best served chilled. But don't underestimate its superpowers by warming it for a hearty salad perfect for cooler months.
This salad is super-flexible. You can add some crunch with pumpkin seeds or crispy bacon. Or you can add sliced olives of your choice. You can also substitute the chicken with another protein or remove it completely. It's that good!
The dressing is more than you need for the salad ingredient amounts below (the measurements for the dressing are for the doubled recipe). If you make the salad amount below you can use the rest of the dressing on other things like a yummy green salad.
If you're having some friends over or having a large get together, you can double and triple this recipe so easily!
Ingredients: For The Dressing: ½ Cup | White Wine Vinegar
1 Tablespoon | Italian Seasoning
¾ cup | Extra Virgin Olive Oil To Taste | Salt And Fresh Cracked Black Pepper For The Salad:
1 to 2 Cups | Grilled Chicken Breast Or Rotisserie Chicken, Shredded 8 Ounces | Farfalle Pasta, Cooked Al Dente ½ Cup | Cherry Tomatoes, Halved ¼ Cup | Fresh Basil, Chopped Or Torn By Hand 1 | Avocado, Pitted And Diced
¼ Cup | Red Onion, Chopped (Optional)
What To Do:
1. Prepare your chicken and pasta so they can cool and you can have them ready to go.
2. In a jar or plastic squeeze bottle, shake or whisk to combine the ingredients for the dressing: the vinegar, Italian seasoning, olive oil, salt and pepper to taste. Set aside to marinate.
3. In a large bowl, add and combine the salad ingredients: the cooled shredded chicken, cooled pasta, cherry tomatoes and basil. Drizzle your chicken pasta salad with the dressing. Toss gently until all the ingredients are combined. Chill in the fridge for about 30 minutes.
4. The avocado will soften (break down) the longer you rest this salad so add it prior to serving. Bowl or plate and enjoy! Yield: 2-3 servings; recipe may easily be doubled.
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Joe Paul Reider
Home Style Austin Founder Austin Realtor® Keller Williams Realty
Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com