Pasta Salad with Avocado and Grilled Chicken
Original recipe was in Joy of Cooking. I have modified it to our taste. A thoroughly American treatment for pasta using favorite foods -- grilled chicken and avocado. This dish can also be made with leftover baked or broiled chicken.
Original recipe was in Joy of Cooking. I have modified it to our taste. A thoroughly American treatment for pasta using favorite foods -- grilled chicken and avocado. This dish can also be made with leftover baked or broiled chicken.
- salt and pepper to taste
- 1 lemon juiced
- 1/4 cup capers drained
- 2 cloves garlic finely minced
- 4 scallions thinly sliced
- 3 chicken breast halves, skinless, boneless approx. 1 lb.
- 1 pound fusilli, cooked, tender but firm
- 1 large ripe avocade peeled and finely diced
- 3 medium tomatoes, ripe, seeded and chopped
- 1/4 cup basil, cilantro or parsley chopped, fresh
- 1/4 cup olive oil or to taste
- Carbohydrate 50.2929278341391 g
- Cholesterol 89.4067833333333 mg
- Fat 9.90485166967531 g
- Fiber 4.38946658870659 g
- Protein 24.0990281670556 g
- Saturated Fat 1.51113453376759 g
- Serving Size 1 1 Serving (270g)
- Sodium 249.509995974597 mg
- Sugar 45.9034612454325 g
- Trans Fat 1.23103468345381 g
- Calories 379 calories
Step-by-step
- Combine all above ingredients into a large serving bowl.
- Serve at room temperature.
- It i best to serve this salad soon after it is made, because the avocad tends to darken.
- if you need to make it ahead, dice, and add the avocado just before serving.
Lemon juice performs the heaviest lifting in this bowl, acting simultaneously as a bright seasoning agent and an enzymatic barrier that prevents the diced fruit from browning too quickly. Fresh citrus delivers volatile aromatic compounds that dried powders simply cannot replicate, making it an economical flavor driver that reduces the need for heavy, expensive additions. Whisking the juice thoroughly with the olive oil before adding solids ensures uniform distribution across every single piece of pasta.
Assessing chicken doneness without a thermometer requires observing subtle physical transformations in the meat as heat penetrates the protein fibers. Press the thickest part of the breast firmly with a clean finger; fully cooked poultry feels resilient and springs back slightly rather than yielding to a mushy depression. Alternatively, slice directly into the center to verify that the interior juices run completely clear and the flesh has transitioned from a translucent pink to an opaque white throughout.
Maintaining textural contrast relies entirely on cooking the fusilli to an exact al dente state and avoiding over-mixing once the delicate fruit is incorporated. Boiling the pasta in salted water for roughly nine to eleven minutes yields a sturdy structure that withstands the weight of the dressing without turning gummy. Soft, overcooked starches combined with ripe avocado create an unappealing slurry that destroys the mouthfeel of the dish.
Purchasing boneless skinless chicken breasts around one pound provides sufficient protein for six servings without inflating grocery costs. Leftover baked or broiled poultry integrates seamlessly into the mixture, offering a smart way to utilize food already present in the refrigerator. Incorporating the diced avocado at the absolute final moment guarantees optimal visual appeal and firm texture.
