Pasta Salad with Chicken

Pasta Salad with Chicken
Recipe Type: Salad
Cuisine: American
Author: Chef Richard Lombardi
Serves: 4 Servings
  • 6 oz. (or about 1 3/4 cups dry) whole-wheat fusilli
  • 8 oz. cooked chicken breast, skinless and cut into thin strips
  • 1 medium red bell pepper, chopped
  • 2 medium tomatoes, seeded and diced
  • 2 cups lightly steamed broccoli florets
  • 2 scallions, thinly sliced, including green stem
  • 1 clove garlic, minced
  • 3 Tbsp. chopped kalamata olives (capers may be substituted)
  • 2 Tbsp. chopped fresh basil
  • 1 tsp. Italian herbs
  • 1-2 Tbsp. chopped fresh parsley
  • Salt and pepper to taste
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • 1/2 avocado, pitted, peeled and diced small
  1. Cook pasta al dente per package directions. Transfer to colander to drain and rinse thoroughly with cold water to cool.
  2. Gently mix all ingredients together in large salad bowl, except oil, lemon juice and avocado. (If not serving immediately, refrigerate.)
  3. Drizzle with olive oil and lemon juice. Toss gently again until pasta is well coated.
  4. Add avocado and give the salad a final gentle toss immediately before serving.
Calories: 407 Fat: 15g Saturated fat: 2g Carbohydrates: 45g Sodium: 174mg Fiber: 9g Protein: 27


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