Chicken and vegetable pasta salad

Preparation

1. 1
   Step 1

   Cook the 300 g of fusilli in boiling salted water according to the package instructions.

2. 2
   Step 2

   Drain the pasta, rinse under cold water, and set aside.

3. 3
   Step 3

   Chop the 2 boneless chicken thighs and season with the pinch of salt and the pinch of pepper.

4. 4
   Step 4

   Heat 1 tbsp of olive oil in a skillet and fry the chicken until cooked through.

5. 5
   Step 5

   Remove the chicken from the skillet and let it cool slightly.

6. 6
   Step 6

   Peel the 2 carrots and the tomato, and cut them into medium-sized cubes.

7. 7
   Step 7

   Place the chopped vegetables in a salad bowl.

8. 8
   Step 8

   Peel the avocado, remove the pit, and cut it into cubes the same size as the other vegetables.

9. 9
   Step 9

   Add the avocado to the salad bowl.

10. 10
    Step 10

    Prepare the dressing by mixing 2 tbsp of olive oil, 2 tsp of rice vinegar, the pinch of salt, and the pinch of sugar.

11. 11
    Step 11

    Add the pasta and chicken to the salad bowl with the vegetables.

12. 12
    Step 12

    Pour the dressing over the salad and mix all the ingredients well before serving.