Chicken-Avocado Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Here's a super recipe to use up left over chicken! Ingredients:
2 1/2 cups dry bow tie pasta |
1 tablespoon olive oil |
3 cups chopped cooked chicken |
1 cup diced red bell pepper |
1 cup diced yellow bell peppers or 1 cup orange bell pepper |
8 spring onions, sliced thin |
3 celery ribs, sliced |
1 granny smith apple, chopped small |
3/4 cup toasted slivered almonds |
1/3 cup mayonnaise |
2 tablespoons lemon juice |
1 garlic clove, minced |
1 tablespoon packed brown sugar |
1 teaspoon sweet paprika |
1 teaspoon ground cumin |
2 medium ripe avocados, peeled pitted and chopped small |
Directions:
1. Cook pasta in boiling water until done, around 8-10 minutes.
2. Drain and rinse under cold water.
3. Drain well.
4. Drizzle olive oil over pasta and toss.
5. Mix in the chicken, peppers, onions, celery, apple and almonds.
6. Toss well.
7. In a medium bowl whisk together the mayonnaise, lemon juice, garlic, sugar, paprika and cumin.
8. Toss with the pasta mixture.
9. Gently fold in the avocado and serve.
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