Chicken Pasta Salad with Avocado and Tomato is a bright and fresh dish that brings together tender chunks of chicken, creamy avocado, juicy tomatoes, and perfectly cooked pasta. It’s a mix of tasty textures and colors that makes this salad both satisfying and fun to eat. The creamy avocado adds a rich twist that balances well with the freshness of the tomatoes and the heartiness of the chicken.
I really like making this salad because it’s so easy to whip up, and it feels like a complete meal in one bowl. I usually toss everything with a light lemon or lime dressing to keep it refreshing and not too heavy. It’s great for quick lunches or when you want something healthy but still filling. And one little tip I love is to let the salad chill in the fridge for a bit so the flavors can blend together—it just tastes better that way!
Serving this Chicken Pasta Salad with Avocado and Tomato is a breeze, whether it’s straight from the bowl or on a bed of leafy greens. I also find it perfect for picnics or potlucks because it travels well and can be enjoyed cold or at room temperature. It’s become one of my go-to recipes when I want something tasty, colorful, and easy to share with friends or family on a sunny day.
Key Ingredients & Substitutions
Chicken Breasts: I like using boneless, skinless chicken breasts because they cook quickly and stay tender. If you want something juicier, try chicken thighs—they add great flavor too.
Rotini Pasta: This twisty pasta holds dressing well. You can swap it for fusilli, penne, or even farfalle depending on what you have—just use short pasta shapes that mix nicely.
Avocado: Choose ripe but firm avocados to avoid mushy pieces. If you can’t eat avocado, cucumber or diced bell peppers add freshness and crunch instead.
Cherry Tomatoes: I use a mix of red and yellow for color and sweetness. Grape tomatoes work well too. If fresh tomatoes aren’t available, sun-dried tomatoes offer a tangy alternative.
Basil & Lemon Dressing: Fresh basil adds a nice herb aroma. If unavailable, fresh parsley or cilantro would work. The lemon juice keeps the salad bright and helps stop the avocado from browning.
How Can You Cook Chicken Perfectly for Salad?
Cooking the chicken just right is key to keeping the salad tasty. Here’s my simple way:
- Season the chicken well with salt, pepper, and dried herbs for flavor.
- Heat olive oil over medium-high heat before adding chicken to get a nice golden crust.
- Cook chicken for about 5-7 minutes per side without moving too much—this helps browning.
- Use a meat thermometer if you can; 165°F (74°C) means it’s safe and juicy.
- Let the chicken rest for a few minutes after cooking so juices stay inside.
- Cut into bite-sized pieces once cooled to mix evenly in the salad.
Equipment You’ll Need
- Large pot – for boiling pasta until al dente, it makes cooking easy and quick.
- Skillet or grill pan – ideal for cooking the chicken evenly and getting a nice sear.
- Mixing bowls – for tossing pasta, chicken, and veggies without mess.
- Whisk or fork – helps mix the dressing smoothly.
- Sharp knife – for chopping chicken, tomatoes, and herbs easily.
Flavor Variations & Add-Ins
- Replace chicken with cooked shrimp or tofu for a different protein boost.
- Use feta or mozzarella cheese to add a creamy, salty touch.
- Mix in roasted vegetables like zucchini, bell peppers, or corn for extra flavor.
- Sprinkle red pepper flakes or add a dash of balsamic vinegar to change up the taste profile.
How to Make Chicken Pasta Salad with Avocado and Tomato
Ingredients You’ll Need:
For the Salad:
- 2 cups rotini pasta (or any short pasta)
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for cooking chicken)
- Salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved (use a mix of red and yellow for color)
- 1 ripe avocado, diced
- 1/4 cup fresh basil, chopped
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced (optional)
- Salt and pepper, to taste
- 1/2 teaspoon dried Italian herbs or oregano
How Much Time Will You Need?
This salad takes about 25-30 minutes total. You’ll spend about 10 minutes preparing and cooking the chicken and pasta, plus 5 minutes for chopping and tossing ingredients. If you want, chill the salad for 15-20 minutes before serving to let the flavors blend.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente (tender but still firm). Drain the pasta and rinse under cold water to cool it quickly. Set aside.
2. Cook the Chicken:
While the pasta cooks, season both sides of the chicken breasts with salt, black pepper, and dried Italian herbs. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side until cooked through and golden brown. The chicken should reach an internal temperature of 165°F (74°C). Remove it from the heat and let it rest for a few minutes. Then, dice it into bite-sized pieces.
3. Combine Salad Ingredients:
In a large bowl, combine the cooled pasta, diced chicken, halved cherry tomatoes, diced avocado, and chopped basil.
4. Make the Dressing & Toss Salad:
In a small bowl, whisk together the olive oil, lemon juice, minced garlic (if using), salt, and pepper. Pour this dressing over the salad and gently toss everything together, careful not to mash the avocado.
5. Chill & Serve:
Taste the salad and adjust with more salt or pepper if needed. You can serve the salad immediately or chill it in the fridge for 15-20 minutes to let the flavors blend. Serve cold or at room temperature and enjoy your fresh, flavorful Chicken Pasta Salad with Avocado and Tomato!
Can I Use Frozen Chicken for This Salad?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. This ensures even cooking and the best texture.
Can I Make This Salad Ahead of Time?
Definitely! Prepare the chicken and pasta in advance and store separately. Combine with the avocado, tomatoes, and dressing right before serving to keep everything fresh.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Because of the avocado, the salad may brown slightly—adding a little extra lemon juice before storing can help slow that down.
Can I Substitute the Pasta?
Absolutely! Any short pasta like penne, fusilli, or farfalle works well. Just cook according to package instructions for best results.
