How to make

Chicken Pasta Salad

Why you'll love it

This Chicken Pasta Salad is the perfect warm-weather dish.


For the salad – 1 lb tri-color rotini – 1 lb boneless skinless chicken breasts – 2 tablespoons olive oil – 1 teaspoon Italian seasoning – 1 teaspoon Salt or to taste – 1/4 teaspoon black pepper or to taste – 1 cup cherry tomatoes – 1 cup cucumber – 1/2 cup red onion chopped – 1 Avocado For the dressing – 1/2 cup olive oil – 1 tbsp Apple cider vinegar – 2 tbsp honey – 4 tbsp water – 3 tbsp lemon juice – 1 tsp Italian spices – 3/4 tsp salt

Step 1

Chop and season the chicken. Slice the chicken breasts into thin cutlets and season both sides with Italian seasoning, and then salt and pepper to taste.

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Step 2

Cook the chicken. Heat a large pan over medium-high heat and add the olive oil. Then cook the chicken on both sides until cooked through.

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Step 3

Let it rest. Once cooked, let the chicken sit for about 5-10 minutes, covered. Then cut it up into bite-sized pieces.

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Step 4

Cook the pasta. Then slice up the cherry tomatoes, cucumber, and onion. Cut the avocado into small cubes. Place the cooked pasta, chicken, and vegetables into a large bowl.

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Step 5

Make the dressing. In a large measuring cup, add the olive oil, vinegar, honey, lemon juice, water, Italian spices, and salt. Whisk together.

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Step 6

Dress the salad. Pour the dressing onto the chicken pasta salad and toss to combine. Serve chilled.

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