Ingredients
Method
- Boil rotini pasta according to package instructions. Drain and rinse under cold water to cool quickly.
- While pasta cools, chop chicken, avocado, cherry tomatoes, red onion, and basil. Toss avocado with lemon or lime juice to prevent browning.
- In a mason jar, combine white wine vinegar, olive oil, Italian seasoning, salt, and pepper. Shake well until combined.
- In a large bowl, combine pasta, chicken, avocado, tomatoes, onion, and basil.
- Drizzle dressing over the salad and toss gently until well coated.
- Taste the salad and season with additional salt and freshly cracked black pepper as needed. Serve immediately or refrigerate in an airtight container for up to 3 days. If storing, add avocado just before serving for maximum freshness.
Nutrition
Notes
Ingredient Swap: I often find myself with leftover grilled chicken, and it's absolutely fantastic in this salad, adding a lovely smoky depth.
If rotini isn't calling to you,