Chicken Pasta Salad with Avocado and Tomato is a fresh and satisfying dish that combines tender chicken, creamy avocado, and juicy tomatoes with perfectly cooked pasta. It’s a great mix of textures and flavors, from the smoothness of ripe avocado to the slight tang of the tomatoes, all tossed in a light dressing that keeps everything bright and tasty.
I love making this salad because it feels like a quick, healthy lunch or a perfect side dish for a picnic or barbecue. The avocado adds a cool creaminess that makes this pasta salad stand out from the usual, and the chicken gives it a nice boost of protein to keep you feeling full. I usually make it a day ahead to let the flavors really come together—it always tastes even better the next day!
This salad is so easy to customize, too. You can swap out the chicken for grilled shrimp or keep it vegetarian with chickpeas. I like serving it chilled, right out of the fridge, especially on warm days when you want something light but still filling. It’s one of those dishes I keep coming back to because it’s simple, tasty, and feels like a fresh, homemade treat every time.
Key Ingredients & Substitutions
Rotini Pasta: This spiral pasta holds the dressing well. You can swap it for fusilli, penne, or farfalle without changing the salad’s texture too much.
Chicken Breasts: Boneless and skinless breasts cook quickly and stay lean. If you prefer, use cooked rotisserie chicken or grilled thighs for more flavor.
Avocado: Ripe avocado provides creaminess and freshness. If you’re avoiding avocado, try using cucumber or diced bell peppers for a crunchier texture.
Cherry Tomatoes: These add juiciness and tang. Grape or plum tomatoes work well too, or you can substitute with diced sun-dried tomatoes for a richer taste.
Basil: Fresh basil adds a lovely herb aroma. If you don’t have basil, fresh parsley or cilantro will change the flavor but still bring a fresh note.
How Can You Keep Avocado Fresh and Creamy in the Salad?
Avocado tends to brown quickly once cut, which can make the salad look less appetizing. To keep it fresh and green:
- Choose ripe but firm avocado to avoid mushiness.
- Add avocado last and gently toss it into the salad right before serving.
- Sprinkle some lemon juice over the avocado slices—this slows browning thanks to the acidity.
- If you’re prepping ahead, add avocado just before serving to keep it bright and creamy.
Equipment You’ll Need
- Large pot – I use it to cook the pasta easily and quickly.
- Skillet – for cooking the chicken breasts until golden and juicy.
- Mixing bowls – to toss everything together without making a mess.
- Whisk – for blending the salad dressing smoothly.
- Sharp knife and cutting board – to chop the chicken, tomatoes, basil, and avocado neatly.
Flavor Variations & Add-Ins
- Use cooked shrimp instead of chicken for a seafood twist.
- Switch basil for fresh cilantro or parsley to change the flavor profile.
- Add crumbled feta or mozzarella cheese for extra richness.
- Mix in diced cucumbers or bell peppers for more crunch and color.
Chicken Pasta Salad with Avocado and Tomato
Ingredients You’ll Need:
Main Ingredients:
- 8 oz rotini pasta (or any short pasta)
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil (for cooking chicken)
- Salt and pepper, to taste
- 1 ripe avocado, peeled, pitted, and sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, thinly sliced
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Optional: salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 25 minutes in total—15 minutes to prepare and cook the pasta and chicken, plus about 5-10 minutes to mix and chill if you like it cold. It’s quick, easy, and great for lunches or light dinners!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and rinse the pasta under cold water to cool it down. Set it aside.
2. Cook the Chicken:
While the pasta cooks, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for about 5-6 minutes on each side, or until fully cooked through and no longer pink inside. Remove the chicken, let it rest for a few minutes, then slice it into bite-sized pieces.
3. Prepare the Dressing and Combine the Salad:
In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until combined.
In a large bowl, mix the cooked pasta, sliced chicken, halved cherry tomatoes, sliced avocado, and sliced basil. Pour the dressing over everything and toss gently to coat, being careful not to mash the avocado.
4. Taste and Serve:
Taste the salad and add more salt or pepper if needed. Serve immediately or refrigerate for 30 minutes to blend the flavors and enjoy chilled.
Equipment You’ll Need
- Large pot for boiling pasta
- Skillet for cooking chicken
- Mixing bowls
- Whisk or fork to mix dressing
- Knife and cutting board for chopping ingredients
Flavor Variations & Add-Ins
- Use cooked shrimp instead of chicken for a seafood twist.
- Swap fresh basil for cilantro or parsley for different herb flavors.
- Add crumbled feta cheese or mozzarella balls for extra creaminess.
- Include diced cucumber or bell peppers for extra crunch.
Can I Use Frozen Chicken for This Salad?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker results. Pat the chicken dry before seasoning and cooking.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad and refrigerate it for up to 1 day. To keep the avocado from browning, add it just before serving or toss it with a bit of lemon juice.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the avocado separate if possible, and add it fresh when you’re ready to eat.
Can I Substitute Another Type of Pasta?
Yes, any short pasta like penne, fusilli, or farfalle works well. Just cook according to package instructions and cool before mixing into the salad.
