Spring salads and grilled chicken just seem to go together. I adore this version with an abundance of veggies, tangy vinaigrette, salty feta, savory chicken and fresh garlic.
I feel like I get lazy in the spring and summer. I want to come home from work and plop on the patio and not slave over the stove.
For this salad, I chop the vegetables in advance. I also usually grill more chicken than we need for a weekend meal, then parcel out the rest for my lunch or weeknight meals to save time.
This recipe calls for pipette pasta, but any short tube pasta, macaroni or farfalle would work.
Avocado Chicken Salad
1/3 cup bottled vinaigrette salad dressing
6 oz uncooked pipette pasta, or your favorite pasta
1 lb cooked boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup sweet red bell pepper, cut into bite-sized pieces
1/2 cup green bell pepper, cut into bite-sized pieces
1/3 cup red onions, cut into small, thin strips
1/2 cup pitted black olives, roughly chopped
1 tsp garlic, minced
2 Tbsp fresh parsley, chopped
1 avocado, pitted, cleaned and cut into bite-sized pieces
1/2 cup feta cheese, crumbled
Cook pasta according to package directions and drain well. Place in large bowl and pour the vinaigrette over the pasta. Toss and let sit at room temperature while you prepare the rest of the ingredients.
Once pasta is at room temperature, add cooked chicken, both peppers, onions, olives, garlic and parsley. Toss to combine.
Gently add avocado and toss. Top with feta cheese and serve.
Nutritional Information: Calories per Serving: 533, Calories from Fat: 213, Fat: 24 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 145 mg, Sodium: 743 mg, Potassium: 672 mg, Carbohydrates: 35 g, Fiber: 4 g, Sugar: 5 g, Protein: 45 g.
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