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Chicken, Avocado & Pasta Salad with Lemon Garlic Dressing

Pasta Chicken and Avocado Salad is a refreshing, satisfying dish—ideal for lunch or a light dinner on a warm summer day.

I first shared this pasta, chicken and avocado salad on A Mind “Full” Mom and I’m bringing it here too in case you missed it. It’s light, easy to make and keeps well—perfect when you want something quick but filling.

Chicken is a family favorite in salads. Use freshly cooked chicken, rotisserie chicken, or leftover chicken from another meal. Stored in a sealed container in the refrigerator, cooked chicken will stay fresh for a couple of days and works perfectly in this salad.

Best Pasta Types For Salads

  • Penne
  • Fusilli
  • Farfalle
  • Medium shells

I prefer tossed salads rather than perfectly layered ones—tossing mixes the flavors and looks just as appealing. If you like seeing the ingredients, serve it in a clear glass bowl so the colors show through.

This salad comes together in minutes, making it a great after-school lunch or a quick meal that gets everyone to dinner without feeling too heavy. Serve in larger portions with a dinner roll for a simple, light dinner.

Pasta Chicken and Avocado Salad

Pasta Chicken and Avocado Salad

Pasta Chicken and Avocado Salad

Linda Nortje

Pasta Chicken and Avocado Salad is refreshing and filling—ideal for warm days when you want a light meal.
5 from 1 vote
Course Light Dinner, Lunch, Salad
Prep Time 15 mins
Total Time 15 mins
Servings 4 People

Ingredients

  

SALAD:

  • 250 g Penne pasta (8 oz)
  • 1 Avocado peeled, stoned and cubed
  • 2 small Red apples sliced
  • 1 TB Lemon juice
  • 2 cups Cooked chicken fillets cubed
  • 3 cups Mixed salad greens (your choice)

DRESSING:

  • ⅓ cup Sour cream
  • 3 TB Canola oil
  • 2 TB Red wine vinegar

Instructions

 

SALAD:

  • Cook, drain and cool the pasta according to the package directions.
  • Sprinkle lemon juice over the avocado and apple slices to prevent browning.
  • In a large bowl, combine the cooked pasta, avocado, apple slices, cubed chicken and salad greens.

DRESSING:

  • Whisk together the sour cream, canola oil and red wine vinegar. Pour half the dressing over the salad and toss thoroughly, then transfer to a serving bowl.
  • Drizzle the remaining dressing over the salad and keep chilled until serving.

Serve chilled as a lunch or a light dinner on a hot summer day.

LINDA

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Strawberry and Salmon Pasta Salad

Filling Pasta Chicken and Avocado Salad ~ perfect lunch or light dinner on a warm Summer day

Nutrition values, where given, may not always be exact—please check ingredient labels if you need precise information.