Start off by slicing 1 pound of boneless skinless chicken into thin cutlets. Then season both sides of the chicken with 1 teaspoon is Italian seasoning, and about 1 teaspoon salt or to taste along with 1/4 teaspoon ground black pepper.
Heat a large pan to medium-high heat and add 2 tablespoons of olive oil in. Then cook the chicken on both sides. Make sure your chicken is cooked through. The best way to check chicken doneness is by inserting a meat thermometer into the thickest part of the meat. It should read at least 165 degrees Fahrenheit.
Once the chicken is fully cooked, let it sit for about 5-10 minutes covered. Then cut up the chicken into bite-size pieces.
In the meantime, cook 1 pound of tri-color rotini according to the package.
Then drain the pasta and rinse with cold water to stop it from overcooking.
Now slice up 1 cup cherry tomatoes, 1 cup English cucumber, 1/2 cup red onion. Then cut 1 avocado into small cubes.
Place the cooked pasta and cut up vegetables and chicken into a large bowl.
Now for the dressing, add the following ingredients into a large measuring: 1/2 cup olive oil, 1 tbsp apple cider vinegar, 2 tbsp honey, 4 tbsp water, 3 tbsp lemon juice, 1 tsp Italian spices, and 3/4 tsp salt.
Use a whisk to combine the dressing ingredients together, then pour over the pasta salad. Toss to combine a serve chilled.
Notes
Don't overcook the pasta- Make sure to cook the pasta al dente, and then rinse it with cold water after draining. This is important to stop the cooking process so the pasta doesn't become mushy and broken when tossed with the other ingredients.
Fully cook the chicken- To ensure the chicken is fully cooked, the best thing to do is insert a meat thermometer into the thickest part of the meat. It should read at least 145 degrees Fahrenheit.
Keep everything about the same size- When chopping the chicken and vegetables, try to keep them all about the same size so the salad is uniform. That way, when you take a bite, you aren't getting a big mouthful of any one ingredient, but a little of everything.
Double your dressing- Make some extra dressing to store in the refrigerator for your next salad. In a lidded jar or bottle, it can last for a week.