Refreshing Salad with Chicken & Avocado

Chicken Avocado Pasta salad in Thousand Island Dressing

  • Servings: 4
  • Difficulty: Easy
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Ingredients

  1. Rotini Pasta- 1 cup
  2. Cubed Chicken Breast- 1 cup
  3. Cubed Avocado- 1 cup
  4. Diced Cucumber- 2 cups
  5. Chopped Romaine Lettuce- 1 cup
  6. Corn Kernels- ½ cup
  7. Thinly Sliced Onions- ¼ cup
  8. Sliced Tomatoes- 1 cup
  9. Sliced black olives- ¼ cup
  10. Thousand Island Dressing- 2 tbsp
  11. Olive oil- 3 tbsp
  12. Salt- as per taste
  13. Pepper- as per taste

Directions

Step One

Boil and cook the pasta in 2-3 cups of water in a vessel on medium heat. Once the pasta is half cooked, add salt and allow the pasta to cook completely. Transfer the cooked pasta to a colander and drain the water. Keep aside to cool.

Step Two

In a separate pan, add 2 tsp of olive oil and cook the cubed chicken breast for about 10- 15 mins on medium heat. Season with salt and pepper. Remove from pan and keep aside to cool.

Step Three

Simultaneously, in a vessel, boil the corn kernels for about 15 mins. Once it is cooked, remove and keep aside to cool.

Step Four

In a big salad bowl, mix the cucumber, lettuce, onions, tomatoes, avocados, olives, cooked corn, cooked chicken and pasta. Drizzle with some olive oil. Season with salt and then, add the Thousand Island dressing. Gently mix the salad.

Enjoy a light refreshing dinner.

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Green delight!.. with some chicken!

Summer has kicked in.. What better to have than a refreshing Caesar’s salad. This is again Mr. A’s favorite salad. Since I had no mayonnaise in my kitchen, I managed to find my own variation of the recipe, with Cream Cheese. I was skeptical about this variation but the end result was perfect..!

Chicken Ceasar's Salad

  • Servings: 2
  • Difficulty: Easy
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Ingredients

  • 3 tbsp olive oil
  • 2 skinless, boneless chicken breasts
  • 1 medium romaine lettuce
  • 2 garlic cloves
  • Parmesan (to sprinkle)
  • 5 tbsp cream cheese
  • Croutons
  • Salt
  • Pepper

Directions

  1. Season chicken breasts with salt and pepper. Drizzle some olive oil. Place pan over a medium heat for a couple of minutes. Lay the chicken on the pan and cook for 4 mins on either sides.
  2. In a separate bowl, mix cream cheese, minced garlic, olive oil. Add one or two tbsp water, if the mix is too thick.
  3. Cut lettuce into medium pieces and put in a large bowl. Once the chicken cools, cut it into thin, long slices.
  4. Add most of the dressing and toss the salad. Scatter the croutons, then drizzle with the remaining dressing. Sprinkle the Parmesan on top and serve immediately.