Chicken and vegetable pasta salad
by Tavolino
A fresh and complete salad, ideal for athletes or hot days. It combines pasta, tender chicken, avocado, and fresh vegetables with a light rice vinegar dressing.
Ingredients
- chicken thigh 2
- carrot 2
- avocado 1
- tomato 1
- fusilli 300 g
- olive oil 3 tbsp
- rice vinegar 2 tsp
- salt 1 pinch
- sugar 1 pinch
- ground black pepper 1 pinch
Preparation
- 1
Cook the 300 g of fusilli in boiling salted water according to the package instructions.
- 2
Drain the pasta, rinse under cold water, and set aside.
- 3
Chop the 2 boneless chicken thighs and season with the pinch of salt and the pinch of pepper.
- 4
Heat 1 tbsp of olive oil in a skillet and fry the chicken until cooked through.
- 5
Remove the chicken from the skillet and let it cool slightly.
- 6
Peel the 2 carrots and the tomato, and cut them into medium-sized cubes.
- 7
Place the chopped vegetables in a salad bowl.
- 8
Peel the avocado, remove the pit, and cut it into cubes the same size as the other vegetables.
- 9
Add the avocado to the salad bowl.
- 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
Add the pasta and chicken to the salad bowl with the vegetables.
- 12
Pour the dressing over the salad and mix all the ingredients well before serving.