Pasta Salad with Avocado and Grilled Chicken
Original recipe was in "Joy of Cooking". (i have modified it to our taste)
'A thoroughly american treatment for pasta using favorite foods -- grilled chicken and avocado. Th dish can also be made with leftover baked or broiled chicken.
- Preparing Time: 25 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
- salt and pepper to taste
- 1 lemon juiced
- 1/4 cup capers drained
- 2 cloves garlic finely minced
- 4 scallions thinly sliced
- 3 chicken breast halves, skinless, boneless approx. 1 lb.
- 1 pound fusilli, cooked, tender but firm
- 1 large ripe avocade peeled and finely diced
- 3 medium tomatoes, ripe, seeded and chopped
- 1/4 cup basil, cilantro or parsley chopped, fresh
- 1/4 cup olive oil or to taste
- Carbohydrate 50.2929278341391 g
- Cholesterol 89.4067833333333 mg
- Fat 9.90485166967531 g
- Fiber 4.38946658870659 g
- Protein 24.0990281670556 g
- Saturated Fat 1.51113453376759 g
- Serving Size 1 1 Serving (270g)
- Sodium 249.509995974597 mg
- Sugar 45.9034612454325 g
- Trans Fat 1.23103468345381 g
- Calories 379 calories
1. Combine all above ingredients into a large serving bowl. Serve at room temperature. It i best to serve this salad soon after it is made, because the avocad tends to darken. if you need to make it ahead, dice, and add the avocado just before serving.
